Colcannon Potatoes [0000721]

Ingredients:

4 large russet potatoes, peeled and cubed
4 cups chopped kale or cabbage
1 cup milk (or dairy-free milk)
4 tablespoons butter (or dairy-free butter)
Salt and pepper, to taste
2 green onions, finely chopped
Fresh parsley, chopped, for garnish (optional)

Instructions:

Cook the Potatoes:

Place the peeled and cubed potatoes in a pot of cold water. Add a pinch of salt.
Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.

Prepare the Kale or Cabbage:

In a separate pot, blanch the chopped kale or cabbage in boiling water for about 3-5 minutes, or until tender.

Drain and set aside.

Mash the Potatoes:

Drain the cooked potatoes and return them to the pot.

Mash the potatoes with a potato masher or a fork until they are smooth and free of lumps.
Add Milk and Butter:

In a small saucepan, heat the milk and butter over low heat until the butter is melted and the mixture is warm.

Gradually add the warm milk and butter mixture to the mashed potatoes, stirring to combine. Add more milk if needed to achieve your desired consistency.

Fold in the Kale or Cabbage:

Gently fold the blanched kale or cabbage into the mashed potatoes until well incorporated.

Season and Garnish:

Season the colcannon with salt and pepper to taste.

Stir in the finely chopped green onions.

Serve:

Transfer the gluten-free colcannon potatoes to a serving dish.

If desired, garnish with fresh chopped parsley for a burst of color and flavor.

Enjoy your comforting and gluten-free Colcannon Potatoes as a side dish with your favorite main courses. The combination of creamy mashed potatoes and hearty greens makes for a delightful and nourishing dish. Adjust ingredients to suit your taste and preferences.