Colcanon

Hits: Well pretty much everything except people sensitive to sodium might find my potatoes well, salty. The recipe I posted as a source calls for crisping up leeks to add and next time I make these, if I can find some decent leeks, I’m going to give it a try.

Misses: I think in the future I would probably experiment with making adjustments, not because they were bad but because sometimes it is fun to play with recipes. You could use the left overs the next day as sumptuous Irish latkes or even add them as a hearty-upper to a potato soup base. The only miss was eating the leftovers as is because as is they were so damn good!

Ingredients

5-6 medium potatoes

3 Scallions

0.5 kale

3 tbls for butter

cup of milk or buttermilk

salt

pepper

3-5 garlic cloves diced

Powdered garlic

Serving suggestion: Hot and sprinkled with green onions (diced)

Your potatoes are in real hot water

Cut your potato into chunks. Put a pot of salted water on to boil. Cook until they are soft and penetrable by your fork.

Kale

Add olive oil and scallions to your medium skillet, salt and pepper. Cook until slight crispy

Yum.

Cook until the scallions are aromatic and kale is not quite as bitter

Potato Magic

Do the mash. the potato mash.

Mash your potatoes and add ingredients except Kale.

Kale

Where I learned how to make awesome Colcannon.

Just Kidding. Add your Kale, mix and serve hot covered in diced scallions