In this blast from the past on Paula’s best dishes, we make a traditional Irish dish called Colcannon. This is an Irish potato salad and simply delicious.
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The recipe is pretty simple and takes about 20 minutes to make.
5 russet potatoes
1/2 cup unsalted butter
1/4 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 large thinly sliced shallots
1 large halved and thinly sliced leek
1 bunch stemmed and coarsely chopped kale
1 head cored and coarsely chopped napa cabbage
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2/3 cup tops, chopped green onion
1. Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
2. Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Sauté until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes.
3. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
4. Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.