Published by Forge Books
From the Irish cál ceannann meaning "white-headed cabbage." In some parts of Scotland it is called rumbledethumps. Try this absolutely delicious twist that brings your love for potatoes to an entirely new level!
Preparation Time10 min
Cooking Time15 min
Total TimeUnder 30 minutes
- 1 3/4 pound floury potatoes, peeled and quartered
- 4 ounces curly kale or spring cabbage
- 1 bottle bunch scallions
- 4 ounces butter
- 2 slices bacon, cooked and chopped (optional)
- Salt and freshly ground black pepper
Boil the potatoes for about 15 minutes until just soft. Drain them and dry over the residual heat on the stovetop. Blanch the kale for 1 minute. Drain, then dry in a clean tea towel or on paper towels and roughly chop with the scallion (or pulse the kale and scallions in a blender for about 10 seconds).
Mash the potatoes with a potato masher (not the food pro cessor) and add most of the butter. Stir in the kale, scallions, and bacon (if using) and season with salt and pepper to taste. Make a well in the centre and drop in the remaining butter. Sprinkle chopped parsley and chives on top and serve.
Read NextPotato, Prawn, and Lime Soup
Copyright Patrick Taylor, 2017