Hey Guys! Today we have a fun and super easy recipe for you, as we gear up for St Patrick’s Day….Browned Buttered Colcannon! Colcannon is basically mashed potatoes with hearty greens stirred into the mix! We definitely love our carbs over here, so this dish is right up our alley. Why browned butter? Because browned butter is amazing and it really comes through in this dish. The nutty and rich flavor it provides….amazeballs, really and truly. And yes, the whole stick of butter is 100% necessary. I mean we’re already eating a bowl of potatoes, may as well take it all the way, right?! Right. :) xx, Jenny
Browned Butter Colcannon
2 tablespoons extra virgin olive oil
1/2 cup diced yellow onion
1/2 bunch kale, stemmed and torn into pieces
2 garlic cloves, minced
1/4 cup water or vegetable stock
1/2 cup (1 stick) unsalted butter, softened
2 large russet potatoes, peeled and roughly chopped
1/2 cup heavy cream
salt and pepper to taste
1. Place oil in a large skillet and place over medium-high heat. Add oil and onions and sauté for 3 to 4 minutes. Add kale and garlic and continue to sauté for 5 to 6 minutes.
2. Deglaze pan with water or stock and season with salt and pepper. Continue to cook kale and onions until all the liquid has evaporated, about 2 minutes. Remove mixture from heat and set aside.
3. Place butter into a small pot and place over medium heat. Cook butter for about 5 minutes or until melted, browned with a nutty flavor. Remove from heat and set aside.
4. Place potatoes in a large pot and fill with enough water to cover potatoes. Stir in a handful of salt. Place pot over medium-high heat and bring to a boil. Boil potatoes until fork tender, remove from heat and drain water from pot.
5. Using a potato masher, begin to mash the hot potatoes. Pour butter and cream into the potatoes and continue to mash. Season with salt and pepper.
6. Mash until desired consistency has been achieved. Fold in onion and kale mixture until just combined. Adjust seasonings and serve.