Leeky Colcannon

• 2 pounds russet potatoes peeled and chopped
• 1 kale medium bundle of, stripped from stems and chopped, Approximately 2-3 cups
• 2 leek chopped
• 2 cups soy milk or dairy, almond, etc.
• 1/2 teaspoon nutmeg
• 1/2 teaspoon black pepper
• sea salt to taste
• 1/4 teaspoon chipotle seasoning or Cajun

1. Prepare vegetables as described above.
2. In a large pot bring water to a boil. Add potatoes and cook until tender (knife will fall out if potato is stuck).
3. Meanwhile, in a medium pot bring water to a boil. Add Kale and boil for approximately 20 minutes. (If you have a steamer basket you can steam the Kale above the potatoes in the same pot).
4. Concurrently, bring the 2 cups milk to a simmer in a pan or wok and add the leeks. Cook for approximately 15 minutes, or until tender.
5. Once all vegetables are cooked, drain both the potatoes and the kale. Return both to large potato pot.
6. Add the leeks and milk to the larger pot along with spices.
7. Mash until desired consistency is reached, add more milk for smoother and softer colcannon.
8. Add Sea Salt to taste and serve.

russet potatoes, bundle, soy milk, nutmeg, black pepper, salt, chipotle seasoning

Taken from www.yummly.com/recipe/Leeky-Colcannon-1661811 (may not work)