Traditional Colcannon
Instructions:
- Place the potatoes in a large pot and cover with cold water. Bring to a boil, add 1⁄2 teaspoon kosher salt per cup of water, reduce the heat, and cook at a low boil only until tender when pierced with the tip of a knife, about 20 minutes.
- Meanwhile, place the kale and stock in a large skillet. Bring to a simmer over medium heat and cook, stirring often, until the kale is tender, about 10 minutes. Remove from the heat and season with salt and pepper.
- Melt 2 tablespoons of the butter in a medium saucepan. Add the leeks and a pinch of salt and cook, stirring often, until tender, about 10 minutes.
- When the potatoes are done, drain well in a colander and then return to the still-warm pot so that they can steam dry. Force the warm potatoes through a ricer or a food mill fitted with a medium disc into a large bowl.
- While stirring with a wooden spoon, slowly add enough milk to make the potatoes creamy. Stir in the kale, the leeks, the remaining 4 tablespoons of butter, and a touch more milk, if needed. Season with salt and pepper and serve warm.