Irish Halloween Colcannon: Buttery Mashed Potatoes with Kale, Leeks and Scallions

Put the potatoes in a large pot, cover with cold water by an inch and add a generous pinch of salt. Bring to a boil, then simmer for 15 to 18 minutes until a knife slides in with no resistance.

Serves 4

Ingredients

• 2 lb (900 g) russet or floury potatoes, peeled and cut into chunks
• 6 tbsp salted butter, divided, plus extra for serving
• 1 large leek, white and pale green parts, thinly sliced
• 4 cups (120 g) curly kale or green cabbage, stems removed and finely shredded
• 4 scallions, thinly sliced
• 3/4 cup (180 ml) whole milk or half-and-half, warmed
• 1 tsp kosher salt, plus more for the pot
• 1/2 tsp freshly ground black pepper
• Pinch of freshly grated nutmeg
• 4 fried eggs or thick slices of ham, to serve (optional)

Instructions

1. Put the potatoes in a large pot, cover with cold water by an inch and add a generous pinch of salt. Bring to a boil, then simmer for 15 to 18 minutes until a knife slides in with no resistance.
2. While the potatoes cook, melt 3 tablespoons of butter in a wide skillet over medium heat. Add the leek and a pinch of salt and cook gently for 5 minutes until soft but not browned.
3. Add the shredded kale to the skillet with a splash of water, cover and cook 4 to 5 minutes until wilted and tender. Stir in most of the scallions and remove from the heat.
4. Drain the potatoes well and let them steam dry in the colander for 2 minutes. Return them to the hot pot and mash until smooth.
5. Beat in the remaining 3 tablespoons of butter and the warm milk a little at a time until the mash is fluffy and creamy.
6. Fold the leek and kale mixture through the potatoes. Season with the salt, pepper and nutmeg, then taste and adjust.
7. Pile the colcannon into warm bowls, make a well in the center with the back of a spoon and drop in a knob of butter so it melts into a golden pool. Scatter with the reserved scallions.
8. Serve on its own or alongside fried eggs or thick-cut ham for a filling Halloween lunch.
9. Colcannon is Ireland's original Halloween dish. For centuries families served it on October 31st with small charms hidden inside: a ring foretold a wedding, a coin meant wealth and a thimble warned of a year without marriage. The tradition of mashing cabbage or kale into buttery potatoes made use of the last of the autumn harvest, and the name comes from the Irish cal ceannann, meaning white-headed cabbage. Today it is still the dish that signals the start of the dark half of the Celtic year.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 8g
• Fat: 19g
• Carbohydrates: 49g
• Fiber: 5g
• Sugar: 4g
• Sodium: 620mg