Traditional Irish colcannon is made by adding sautéed cabbage to mashed potatoes. But no one told us we couldn’t add kale and leeks. And if we decided it was a good idea to stir in a dollop of goat cheese, everyone at the table would get a little happier about having their veg and eating it, too.
SERVES 4–6
2 pounds red or gold new potatoes, washed, with skin on
¼ cup salted butter
3 cups lacinato kale, rib removed and chopped into ribbons
1 large leek, white only, thinly chopped into half moons
¼ cup goat cheese
1 cup heavy cream
Salt to taste
Pepper to taste
Place potatoes in a large saucepan and cover with cold water by at least an inch. Add scant 2 tablespoons of salt and bring to a boil. Cook the potatoes until they are fork tender, about 20 minutes. Drain and set aside in a bowl.
In the same saucepan, melt butter and add kale and leek to the pan. Cook the greens until they have wilted and released some of their water, about 3–4 minutes. Return potatoes to the saucepan, mash, and stir until the kale and leek are well incorporated. Add the goat cheese, heavy cream, salt, and pepper. Serve hot—and don’t hesitate to add another dollop of butter or goat cheese for good measure.
