Irish Colcannon For Halloween Food

IRISH COLCANNON FOR HALLOWEEN

Steps:

• 1. Boil Kale or Cabbage in lightly salted water until tender. Chop.
• 2. Bring Milk to a simmer in a medium saucepan. Add leeks and cook until soft.
• 3. Drain Potatoes, add Salt and Pepper to taste. Beat until fluffy.
• 4. Return Potatoes to pot over a low flame.
• 5. Add Milk with Leeks to Potatoes.
• 6. Beat in cooked Kale or Cabbage until green and fluffy.
• 7. Remove from heat and serve hot. Make a well in the middle of each portion and evenly distribute melted butter into each well.
• 8. Dip each bite of colcannon in the butter before eating. Enjoy.

TRADITIONAL IRISH COLCANNON

Steps:

• Gather the ingredients.
• Lightly salt a pot of hot water and simmer the potatoes until soft in the middle when pierced with a sharp knife.
• In a different pot, blanch the curly kale in boiling water for 1 minute.
• Drain the kale and reserve.
• Place the 1/2 cup of roughly chopped spring onions and the blanched kale into a blender and pulse for 10 seconds until roughly mixed. (You want the vegetables to have some texture.)
• Drain the potatoes and add 4 ounces of butter.
• Mash the potatoes and butter until smooth and creamy.
• Add the kale and spring onion mixture and stir well.
• Add the 1/4 cup of finely chopped spring onions and season with salt and pepper to taste.
• Top the mash with the optional 2 ounces of butter, if desired. Serve and enjoy.

IRISH COLCANNON

Steps:

• Scrub and cut the potatoes into quarters, and place in a large pot of water. Bring to a boil, and cook until potatoes are tender.
• Place the cabbage, onion and water in a large pot and turn heat on to high. When the water starts to boil and sizzle (about a minute), cover the pot with a lid and reduce heat to low, and cook for about 8 minutes until they are tender, not mushy.
• Using a potato ricer, press the potato into the pot of cabbage and onion until all of the potato pieces have been pressed (remove the skins between pressings). Add the butter, cream, salt and pepper and gently mix until it is thoroughly combined. Taste to see if any more seasoning is necessary.
• Serve warm. If desired, wrap the "coin, ring, and button" in some paper to tuck under the colcannon (you don't want your guests to choke)!