Colcannon is most typically associated with Halloween, but is served on other holidays as well. Cabbage can be substituted for the kale, but kale provides a lovely contrasting color and flavor to the creamy potato. If prepared ahead of time, it can easily be reheated on a stovetop by adding a touch of milk and a pat of butter. Be sure to stir frequently so the potato does not burn at bottom.
Serves 4
Peel potatoes and cut into 1-inch pieces. Place into saucepan, cover with cold water, and boil.
Remove stems from kale and slice into ½-inch ribbons.
Clean leeks thoroughly in a bowl of cold water. Drain and add to saucepan with milk and 2 tablespoons butter. Bring to a simmer and cook until soft, about 6 to 7 minutes, being careful not to burn milk at bottom of pan. Strain leeks, reserve, and return milk to pot. Add kale to hot milk and let stand 2 minutes, until soft but still bright green. Remove kale and add to leeks, reserving milk.
When potatoes are soft and can easily be pierced with a knife, remove from water and put through a ricer. Return potatoes to pot, and add remaining butter. Gradually add ¾ cup of milk and mix until creamy. Add additional milk, if necessary. Add leek and kale mixture. Season to taste with salt and serve.
