|Potatoes||1 Pound, peeled and cut into quarters|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Kale||1 1⁄2 Pound, trimmed, washed, drained and shredded|
|Light cream/Milk||1 Cup (16 tbs)|
|Green onions/2 small leeks||6 , trimmed, washed, drained and sliced|
|Freshly ground pepper||To Taste|
|Ground mace||1⁄8 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), melted|
Cook the potatoes in boiling salted water to cover for 10 minutes or until very soft.
Drain, mash and keep warm.
While the potatoes are cooking, cook the kale in boiling salted water for 10 minutes or until very soft.
Drain and chop fine.
Heat together the milk and the leeks; the milk should just cover the leeks.
Cook covered over very low heat until the leeks are very soft and mushy.
Beat the milk and the leeks into the potatoes.
Stir in the kale.
Beat until the mixture is light green and fluffy and the consistency of mashed potatoes.
Season with salt and pepper and mace.
Turn the colcannon into a heated deep serving dish.
Make a well in the center and pour in the melted butter.