Colcannon
 
Makes 6 to 8 servings
Ingredients
  • 2 pounds russet potatoes, peeled and cubed
  • ½ cup butter, divided
  • ½ cup heavy whipping cream
  • 1 cup freshly grated Parmesan cheese
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 bunch cavolo nero*, thinly sliced
  • 1 leek, white and pale-green parts only, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon lemon zest
Instructions
  1. In a large saucepan, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat and simmer until potatoes are very tender, about 15 minutes.
  2. Drain potatoes, and return to pan. Add ¼ cup butter, cream, and cheese. Mash with a potato masher until desired consistency is reached. Stir in salt and pepper.
  3. In a large skillet, melt remaining ¼ cup butter over medium heat. Add cavolo nero, leek, and garlic; cook, stirring occasionally, until cavolo nero is wilted and very tender, about 10 minutes. Stir in lemon zest. Add cavolo nero mixture to potato mixture, stirring to combine.
Notes
*A member of the kale family used often in Italian cooking, this dark-green, leafy heirloom is also known as Lacinato kale, Tuscan kale, and black kale.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/bookclub/book-selections/the-irishmans-daughter/irish-herbed-potatoes-from-the-irishmans-daughter/