Colcannon Potatoes with Parsely Cheese Sauce

By patticakes

Ingredients

• 2 1/2 Lbs Irish potatoes
• 1/4 cup milk
• 7 oz Curly Kale (hard stalks removed
• 8 spring onions (finely chopped)
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• 4 oz unsalted Irish butter
• 1/2 cup heavy whipping cream
• 1/4 cup reserved cooking liquid from Kale
• (Parsley Cheese Sauce)
• 2 oz butter
• 2 oz flour
• 1/2 pint whole milk
• 1/4 pint chicken stock
• 1 oz Dubliner Irish Cheese
• 1 tsp Dijon Mustard
• Handful of curly parsley (leafy part only finely chopped)
• Curly Parsley sprigs (for garnsh)

Details

Adapted from judithcooks.blogspot.com

Preparation

Step 1

To make the Colcannon place potatoes in a large pan of cold salted water with milk, adding just enough water to cover potatoes. Bring to a boil and then reduce heat and simmer for about 20 minutes until the potatoes are soft when pierced with a fork.
3. Drain potatoes with a metal strainer. Set potatoes back on the warm stove top to allow them to dry out a little.
4. In a large saucepan bring water to a roaring boil and blanch Kale for 1 minute. Drain and place Kale in blender pulsing for a few seconds.
5. Melt the butter with the cream and reserved cooking liquid from Kale. Infuse the spring onions cooking for 30 seconds to soften. Mash potatoes and slowly add liquid. Fold in the Kale, salt and pepper.
6. Prepare parsley sauce by melting the butter in a small saucepan. Add the flour and allow cook gently for 1 minute stirring constantly. Whisk in the milk and chicken stock and bring sauce to a simmer and cook for 3-4 minutes. Stir in cheese, mustard and cook for 1 more minute. Season with salt and pepper and stir in chopped parsley.
7. To serve spoon potatoes in to a warmed plate. Place slices of corned beef on top. Drizzle meat and dish with about 2 Tbsp of parsley sauce.
8. Garnish with a small sprig of curly parsley and serve immediately.

Enjoy!

Judy the Irish Foodie