Tip: never trust a person who doesn’t like mashed potato. Second tip: never trust a person who doesn’t like mashed potato whipped with kale. You might have a spread of the most luxurious dishes in the world on
the table, but you can bet your last dollar that this dish will be the first to disappear. With the simple addition of crunchy breadcrumbs and parmesan, you have a showstopper worthy of any VIP dinner guest.
Ingredients 10
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Method 6
Preheat the oven to 180°C (350°F).
Place the in a medium saucepan, add the and a big pinch of salt, and cover with cold water. Bring to the boil over a high heat, then reduce the heat to medium and simmer until a knife can easily pass through a piece of potato. Drain, discarding the bay leaf, then return the potatoes to the pan and put back over a low heat for 1 minute to steam off any excess moisture. Remove from the heat and mash the hot potatoes using your favourite method.
While the potatoes are cooking, bring a large saucepan of heavily salted water to the boil, drop in the and simmer for 5 minutes. Drain and refresh under cold running water, then squeeze out as much water as possible and finely chop the kale. Set aside.
Rinse out the pan you cooked the in and pour in the . Add the and bring to the boil. Once boiling, turn off the heat and stir in the chopped kale. Add the mashed potato, drop in the and season with plenty of salt and white pepper, to taste. Whip the mixture with a wooden spoon until smooth and fluffy.
It’s fine to eat as is, but I like to turn it up a little.
Scoop the colcannon into a baking dish. Mix together the and , then sprinkle evenly over the surface. Drizzle with oil and bake for 20 minutes, or until golden. Season with salt and serve.
