Ingredients
- 1 1/2 pounds peeled and quartered russet potatoes
- 3 - 4 cups shredded kale or cabbage
- 1/2 - 2/3 cup light cream or milk
- Salt and pepper, to taste
- 1/4 cup melted butter or margarine
- 2 green onions, sliced
- Salt and pepper to taste
Directions
Boil potatoes in salted water until tender. Drain. Blanch kale or cabbage in boiling salted water for 2 - 3 minutes; drain. Mash potatoes; beat in enough cream or milk to make them smooth, not too ""soupy"", butter will lighten them more. Place pan over low heat; stir in kale or cabbage, melted butter and onion. Beat together until well blended and hot. Taste for seasoning; add salt and/or pepper if desired. To serve; spoon out a mounded portion, make a well on top and put a generous pat of butter or margarine in the well.
4 servings.
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Submitted 6/13/05.
Source: Family Cookbook
Submitted By: Joy Bowers
ebowers@matnet.com
Colcannon