Authentic Irish colcannon combines buttery, creamy mashed potatoes with nutritious kale. Try this healthy side dish for Thanksgiving and holiday feasts.
– 3 lbs russet potatoes, peeled and chopped – 5 Tbsp butter, divided, plus more for serving if desired – 8 cups chopped kale, about 1 large bunch (remove the tough stems first) – 1 cup half-and-half or buttermilk – 1/2 tsp salt, or, to taste – 4 tsp horseradish sauce
Add diced potatoes to a large saucepan of boiling water and simmer for 10-15 minutes until cooked. Sharp knife tips should fit readily.
Drain and reserve potatoes. In the same saucepan, melt 2 Tbsp butter and cook chopped kale for 5-10 minutes over low-medium heat.
Remove the pot from heat and add the potatoes, remaining butter, half-and-half, salt, and horseradish sauce.
Use a potato masher to mix the items together until they are all fully mixed in. If you want, you can add more butter and change the spices to your liking.