I discovered colcannon on St. Patrick's Day, as it is an Irish mashed potato dish. Months later I tweaked the original recipe for the Thanksgiving season. The results? A flavorful and substantial side dish. —Marty Paola, Medford, Oregon
Thanksgiving Colcannon
Thanksgiving Colcannon
Prep Time
20 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 2 pounds Yukon Gold potatoes, quartered
- 1/4 cup butter
- 1 medium onion, chopped
- 2 celery ribs with leaves, finely chopped
- 1/2 teaspoon poultry seasoning
- 1 bunch Tuscan kale, chopped
- 3 garlic cloves, minced
- 1-1/2 cups plain Greek yogurt
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1-1/2 cups farmer cheese, crumbled, divided
Directions
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Meanwhile, in a large skillet, melt butter over medium-high heat. Add onion, celery and poultry seasoning; cook until onion is tender, about 4 minutes. Add kale and ½ cup water from simmering potatoes. Cook until kale is tender and bright green and cooking liquid has reduced by half, about 2 minutes. Add garlic and cook 1 minute; remove from heat.
- Drain potatoes, reserving 1/2 cup water; mash with yogurt, salt and pepper. Gently fold in kale mixture and 3/4 cup cheese. Add reserved water, a tablespoon at a time, to achieve a light and airy consistency. Transfer to a serving dish; top with remaining cheese and if desired, additional celery leaves.
Nutrition Facts
1 cup: 291 calories, 13g fat (8g saturated fat), 36mg cholesterol, 422mg sodium, 36g carbohydrate (10g sugars, 3g fiber), 10g protein.
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