Some dishes require a side of mashed potatoes, like Thanksgiving turkey and homemade glazed meatloaf, and some merely welcome it. This recipe is a play on Irish colcannon — a staple peasant dish of mashed potatoes with cabbage and bacon. Nowadays colcannon is trendier than ever — we’ve made that more so by the addition of creamy goat cheese. I’ll take that tangy goodness over mounds of butter anyday, y’all.
These potatoes freeze beautifully, so shape the leftovers into your favorite farm animal, wrap in several layers of plastic wrap and feel the satisfaction of knowing that your (insert protein here) never has to be alone.
- 4 pounds potatoes, peeled and cut into large chunks
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 large bunch kale, stems discarded, rinsed thoroughly of grit
- 1 cup whole milk
- 1 cup goat cheese, at room temperature
- salt, to taste
- Place potatoes in a large stockpot with and fill with water to cover. Salt well and bring to a boil.
- Cook potatoes for 15-20 minutes or until fork-tender.
- Heat 2 tablespoons of butter over medium heat in a large pan and saute the garlic and kale until tender, about 3-5 minutes, and set aside.
- Drain potatoes and return to pot. Mash with a potato masher, then add the milk gradually, mixing to incorporate. Do not overmash or you'll get gummy, flat potatoes.
- Stir in goat cheese and kale, add salt to taste and serve. Can be made a day ahead of time and reheated in a pot over low heat or in the oven.