Colcannon

• 2 small bunches kale, stems cut off, leaves coarsely chopped, washed, and drained (1 pound)
• 2 medium leeks, trimmed, thinly sliced, and washed (1 pound)
• 2/3 cup half & half
• 3 1/2 pounds russet potatoes, peeled and halved
• Salt & Pepper
• 8 Tbsp (1 stick) butter; melted
• Steamed Cabbage (optional side)

1. 1. Place the kale in a large pot, add water to cover, and boil over medium heat until the kale is tender, about 30 minutes. Drain and set aside to drip dry.
2. 2. Combine the leeks and half & half in a sauce pan and simmer over medium heat until soft, about 10 minutes. Set aside.
3. 3. Put the potatoes in a large saucepan, cover with water, and boil until fork tender, about 45 minutes. Drain and shake dry. Mash the potatoes with a potato ricer or masher or a pastry blender until fairly smooth. Stir in the kale, the leek-cream mixture, and salt and pepper to taste.
4. 4. Mound the potatoes on a warm serving dish and make a well in the center of the mound. Pour the butter into the well and bring to the table. Spin the dish around once, then invite guests to serve themselves from the outside of the mound and ladle on butter to taste. Accompany with steamed cabbage.

bunches kale, leeks, russet potatoes, salt, butter, cabbage

Taken from www.epicurious.com/recipes/member/views/colcannon-50179909 (may not work)