Colcannon, or green mashed potaoes

1 head of curly kale (I used the dark green/purple kind)
1 lb. potatoes
1/2 small onion, diced
1/4 c. butter, melted (plus more, if you’re decadent)
1/4 c. milk
spices: salt, pepper

Prep your potatoes. I used Yukon Gold, but baking potatoes work, too.  I chose to leave the skins on because the skins are very healthy.  Peeled or unpeeled, give your potatoes a good scrub.  Set the potatoes to boil in a pot of water.  They’ll need to cook until tender, about 25-30 minutes depending how big they are.

 Meanwhile, remove the tough stems of the kale and chop the leaves.  Rinse the leaves thoroughly.  Boil/steam the kale until wilty or tender. This should take about 10 minutes, maybe less.

While the veggies are cooking melt the butter and chop the onions.

When the potatoes and kale are done, drain both.  If you’ll be using an immersion blender or hand masher put everything in a large mixing bowl.  If you’re using a blender, use that instead.  Add milk, butter and onions.  Blend the ingredients together until it’s a green, smushy mess.  I left mine fairly lumpy.  Add salt, pepper and more butter if desired.

Inspired by this DivineCaroline recipe.