Colcannon – Traditional Irish Dish

Ingredients:

• 3 large (about 2 pounds) Yukon Gold potatoes, peeled and quartered
• 2 teaspoons fine salt, more to taste
• 6 tablespoons unsalted butter, at room temperature, divided
• 3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
• 4 medium green onions, thinly sliced, white and green parts divided
• 1 dried or fresh bay leaf
• 1 1/4 cups milk
• 1 teaspoon dry mustard powder
• Freshly ground black pepper, to taste

Instructions:

1. Gather the ingredients.
2. Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches.
3. Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.
4. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
5. Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm
6. Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth