Ingredients
Scale
- 3 medium sized Yukon Gold potatoes (about 1 lb.)
- 1 medium head of cauliflower
- 1 large bunch of kale, washed, stemmed and chopped
- 1/2 cup of heavy cream
- 1/2 cup of whole milk
- 6 Tbsp. of unsalted Irish butter (we love Kerrygold)
- 1 1/3 cups of Randall Organic Great Northern Beans
- 4 cloves of garlic, peeled and minced
- 1 bunch of chives, finely chopped
- kosher salt
- freshly ground black pepper
- olive oil
Instructions
- Cover potatoes in a small pot with water seasoned with salt. Bring to a boil then reduce heat and simmer, uncovered, for thirty minutes or so. When potatoes are done you should be able to pierce easily with a fork. Drain and let cool before peeling.
- Coarsely chop cauliflower florets into pieces. Steam until tender, about 15 minutes.
- Drain the jar of white beans, rinse, and add to a small pot with 2 Tbsp of butter. Warm over medium until heated through, then transfer to a food processor. Add cauliflower to beans into food processor. Mix until blended smoothly, adding a Tbsp. of milk or two if needed for texture. Set aside.
- While potatoes are cooking, melt 3 Tbsp. of unsalted butter in a large saucepan over medium heat. Add garlic, stirring constantly, until fragrant and beginning to brown. Add the chopped kale and cook, stirring often, until wilted and bright green. Stir in milk and cream and bring everything to a simmer.
- Slice your peeled potatoes and add to kale mixture, mashing coarsely as you go. Add in the white bean mixture, most of the chives, and continue to mix until everything is evenly blended, add a splash of olive oil if desired. Season with salt and pepper.
- Transfer colcannon to individual ramekins, bowl, or serve on the side, sprinkle with remaining chives, and serve warm with a pat of butter nested in the center.