Irish Colcannon (Gluten-Free)

Ingredients

• 2 lb Potatoes
• 1 bunch Kale
• 0.5 cup Butter
• 0.5 cup Milk
• 4 stalks Green Onions
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Peel the 2 lb Potatoes and cut them into 2-inch chunks. Place the 2 lb Potato chunks in a large heavy-bottomed pot and add enough cold water to cover them by at least 1 inch. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Carefully drain the cooked potatoes thoroughly using a colander.
2. 2While the potatoes are cooking, wash the 1 bunch Kale. Remove the tough stems from the kale and chop the kale leaves into 1/2-inch pieces. Thinly slice the 4 stalks Green Onions, separating the white and light green parts from the dark green tops; set the dark green tops aside for later.
3. 3In a 10-inch skillet, melt the 0.5 cup Butter over medium heat (325°F / 163°C). Add the chopped 1 bunch Kale and the white and light green parts of the 4 stalks Green Onions to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the kale is wilted and softened, and the green onions are fragrant.
4. 4Return the drained 2 lb Potatoes to the large heavy-bottomed pot. Mash the potatoes with a potato masher until they are mostly smooth. Add the sautéed kale and green onions mixture from the skillet to the mashed potatoes.
5. 5In a small saucepan, gently heat the 0.5 cup Milk over low heat (140°F / 60°C) until it is warm; do not let it boil. Gradually pour the warm 0.5 cup Milk into the pot with the potatoes and kale mixture, stirring continuously with a wooden spoon until the colcannon is smooth and creamy, with a texture like thick mashed potatoes.
6. 6Stir in the 0.5 tsp Salt and the 0.25 tsp Black Pepper. Then, stir in the reserved dark green tops of the 4 stalks Green Onions.
7. 7Serve the Irish Colcannon hot.

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