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March 09, 2021
4 to 8
Dress up your St. Patricks Day dinner with our Spiced Colcannon. Creamy with the perfect zing from Gindo's original. For a variation sub out half of the potatoes with parsnips and feel free to add chives, leeks or even bacon!
2.5 Lbs russet potatoes peeled & cut into chunks
5 Tbsp unsalted butter
¼ C Gindo’s Original
3 lightly packed cups chopped, kale, cabbage, chard or other leafy green
3 Green onions minced
1 C milk or cream
Salt to taste
Put potatoes in a medium pot and cover with cold water by at least an inch. Add about 2 Tbsp of salt and bring to a boil. Continue boiling until the potatoes are fork tender, about 15 to 20 minutes and drain.
Return same pot to med high heat. Melt butter and add 1/4 C of Gindo’s Original. Once incorporated add the greens and cook for 3 to 4 minutes. Now add onions and cook for 1 minute longer.
Pour in the milk or cream, mix well and add the potatoes. Reduce heat to medium. Use a fork or potato masher and mash potatoes while mixing them up with the greens. Add salt to taste and serve hot with a knob of butter in the center.
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