Traditional Irish dish on St. Patrick’s Day.  Mashed potatoes and kale.

makes 4 to 6 servings

2 big russet potatoes
3/4 cup soy milk
1 tablespoon Earth Balance
1/2 bunch lacinato kale
Water for boiling
Ice for ice bath
2 scallions, sliced thinly
S and P

Peel and chop the potatoes.  In a medium pot, cover with water and add salt.  Bring to a boil and cook all the way through.

Bring a large pot of water to boil and prepare an ice bath.  Take the center rib out of the kale.  Using tongs, drop the kale into boiling water and blanch for 30 seconds.  Place right right into the ice bath.  Using a salad spinner, dry the kale as much as possible and then chiffonade.  Set aside.

Slice the scallions thinly, white and green parts.

Drain the potatoes.  Mash them with a potato masher and mix in the soy milk, Earth Balance, salt and pepper.  Mix in the scallions and kale.  Taste and adjust seasonings.


p.s. Tomorrow we will be having Colcannon Bubbles & Squeak for breakfast.  Heat a tablespoon of safflower oil in a skillet and drop the leftover Colcannon onto the hot oil.  Cook until the bottom browns and then mix around to heat through.  Enjoy!

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