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EmailIrish comfort food at its best.
Yield: Serves 4
- 8 medium all-purpose potatoes
- 1 head curly kale, chopped fine
- 1-1/4 cups milk
- 6 scallions, diced fine
- 1 tablespoon chopped parsley
- 1/2 teaspoon chopped fresh thyme
- 8 tablespoons butter, divided
Peel potatoes. In a saucepan, cover with cold salted water. Bring to a boil and cook for 20 minutes or until done. Strain off water. Let potatoes dry, then hand mash. In a 2-quart pot, boil the kale in salted water until tender, about 25 minutes. In a large saucepan, over low heat, heat the milk with scallions, parsley, and thyme. Strain the chopped kale and add to milk. Simmer for 3 minutes. Add mashed potatoes to kale, stir in 4 tablespoons butter, and mix to a creamy consistency. Correct seasoning. Place into a serving dish, making a well in the center. Fill generously with remaining butter and serve.
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Comments
I use cabbage instead of
I use cabbage instead of kale, and also add a couple of sliced leeks instead of thyme. Irish butter is best for this, and Dublin's Irish cheddar for grating and melting on top, under the broiler.
My version:sub buttermilk for
My version:sub buttermilk for milk. add salt, pepper, chive and parsley for the seasonings (omit thyme- too strong for this dish).I also like to replace some of the potato with mashed turnip or kohlrabi. Yum!
bella cullen???? seriously?
bella cullen???? seriously?
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