Colcannon (irisches Kartoffelpüree)

Zutaten

• 8 cups water
• 2 teaspoons kosher salt (divided)
• 2 pounds russet potatoes
• 1/4 cup unsalted butter (cut into 4 slices)
• 1/2 cup whole milk (or whipping cream)
• 1/4 teaspoon black pepper
• 2 cups green cabbage (1/4” shreds)
• 2 cups kale (1/4” shreds)
• 1/2 cup sliced green onions (white and green parts)

Zubereitung

1. 1

   Boil the Water - In a large pot, bring water to a boil over high heat. Add 1 teaspoon of salt and stir to dissolve, then bring to a boil. Meanwhile, prepare the potatoes.

2. 2

   Prepare the Potatoes - Peel the potatoes and cut them into 1-inch pieces. Add to a colander and rinse under cool water to remove excess starches until the water runs clear, about 1 minute. Drain well.

3. 3

   Boil the Potatoes - Add the potatoes to the boiling water. Cook until fork-tender but not falling apart, about 15 to 20 minutes. Pour the potatoes into a colander and rinse with hot water to remove any residual starches, about 30 seconds. Shake and drain well.

4. 4

   Mash the Potatoes - Use a potato masher to mash the potatoes. Alternatively, for a smooth consistency, set a food mill, ricer, or fine-mesh strainer over the pot used to cook the potatoes and press the potatoes through. If using a strainer, use the back of a spoon.

5. 5

   Add Butter and Milk - Add butter and gently fold into the potatoes. Microwave the milk for 30 to 45 seconds until warmed to about 120ºF (49ºC). Add ½ teaspoon of salt to it and whisk to dissolve. Gradually fold the milk into the potatoes in three additions, allowing it to absorb before adding more. Season with salt and pepper to taste.

6. 6

   Saute the Vegetables - Heat a large skillet over medium heat. Add 2 tablespoons of butter. Once melted, add the cabbage, kale, ½ teaspoon of salt, and black pepper. Saute until the greens wilt and most moisture evaporates, about 3 to 4 minutes. Add the green onions and saute until tender, about 2 minutes.

7. 7

   Combine Ingredients - Add the sauteed vegetables to the mashed potatoes. Gently fold to combine. If needed, rewarm over medium heat, stirring occasionally. If desired, garnish with black pepper and green onions.