Colcannon Potatoes
Colcannon Potatoes
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![Preparation time]()
Prep time10 min![Ready in]()
Ready in![Servings]()
PortionsPortions 4
Ingredients
- 5 cups water + 1 teaspoon salt
- 2 large russet potatoes, peeled and cut into cubes
- 3 ounces curly kale, stems removed and roughly chopped
- 1/4 cup green onion, chopped
-
1/2 cup Country Crock® Original Spread
![Original Spread]()
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
-
2 tablespoons Country Crock® Original Spread, to serve
![Original Spread]()
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- In a 3 quart Dutch oven boil water with salt. Once the water starts boiling add the cubed potatoes and cook for 7-10 minutes on medium heat until the potatoes are cooked through and are fork tender.
- Drain the water and set the potatoes aside.
- In a different pot of boiling water, blanch the kale for 2 minutes. The kale should change to a dark green color. Once done, strain the water and add the kale along with the spring onion to a food processor.
- Pulse the food processor 3-5 times until the kale and green onions are roughly chopped and mixed.
- Add the Country Crock Original Spread to the potatoes and mash them with a potato masher until smooth and creamy.
- To the mashed potatoes add the kale and spring onion mixture. Fold the mixture into the potatoes until evenly mixed.
- Season the Colcannon potatoes with salt and pepper.
- Transfer them to a serving bowl and top the potatoes with two tablespoons of Country Crock Original Spread and serve!
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