Colcannon (Ireland)

     Much of the culinary history of Ireland does not come from their experiments in fermentation, but in their experiments with the potatoe.  An American import, the potatoe was brought to Ireland in the 17th centuary and quickley found root in the soil of Irish kitchens.  After years of experimentations with the versatile root vegetable many different comfort foods arose: Potatoe Chips, Fried Potatoe Wedges (which was the predecessor for the French Fry), and one of my favorite side dishes Colcannon.
      Colcannon is a very simple side dish, some call it a fancy mashed potatoe but that does not do it justice.  Colcannon mixes cabbage with russett potatoes into a nice mash that does a bit of a jig on your tastes buds which is then smoothed over with milk, butter, and some light pepper.  The unique flavor blends well with most meats, which is why it is served all year round in Irish kitchens. 
      Although tradition states that cabbage be one of the two main ingredients. I find that Kale is a better counterpart, adding a slight bitterness as well as some color.  Another note, that you should always follow, is the onion you use in your Colcannon be yellow.   It is better to use the sweeter yellow onion as the flavor is a bit less intense than its whiter cousin. 

Colcannon

3 pounds (about 10 medium sized) russet potatoes, peeled and chopped into 1" cubes

1/4 cup heavy cream

2 teaspoons salt

1 teaspoon pepper

4 cups (about 1 pound) kale

1 cup chopped onion

1/4 cup butter

extra butter (optional)

Bring a large pan of water to a boil over medium heat.  Add the potatoes to the water and boil for about 30 minutes, or until the potatoes are fork tender.  Drain the potatoes and return them to the same pan.  Add in the cream salt and pepper and mash the mixture until the potatoes reach a smooth consitency.  If you choose you may use a handheld mixture for this process.

Meanwhile bring a medium sized sauce pan of water to a boil over medium heat.  Add the kale to the water for 5-7 minutes.  Drain the kale before continuing to the next step.

In  large skillet melt the butter and add in the onions sauteing until they become clear.  Add in the kale and continue to saute for another two minutes.  Add the onion Kale mixture to the potatoe puree and mix well.  If you wish transfer the Colcannon to a serving bowl and serve the dish warm.  When ready to serve make a small well in the center of the Colcannon and dot with a slice of butter allowing it to melt in the center. 

Serves 10-12