Deliciously healthy mashed potatoes are possible with this Colcannon-style recipe, complete with cauliflower, kale and Brussels sprouts. All that’s missing is the gravy!
- 2 pounds baking potatoes
- 2 cups cauliflower, trimmed small
- 2 cloves garlic, peeled and smashed
- 1 cup whole milk or 2% milk (heavy cream is good too!)
- 4 cups kale, stems removed and leaves thinly sliced
- 2 cups Brussels sprouts, outer leaves and bottoms discarded, bulbs sliced thin
- 2 tablespoons extra virgin olive oil
- 1–2 tablespoons butter, unsalted
- kosher salt
- black pepper
- Peel the potatoes and cut into a 1/2 inch dice. Place in a large saucepan.
- Trim cauliflower into small pieces and set on top of the potatoes. Add peeled and smashed garlic cloves and 1 cup of milk. Set over medium-low heat and cover. Bring to a gentle simmer. Lower heat as necessary to keep milk from scalding, and every so often remove lid and stir to make sure nothing is sticking to the bottom. Cook for 15-20 minutes until potatoes and cauliflower are very tender. Should easily smash with the back of a fork.
- Note: I start with 1 cup of milk because I don’t want too much liquid in the final product. We can always add more when we mash. However, you don’t want your pot to boil dry, which is why keeping the lid on is helpful. If need be, add a little more liquid as it cooks.
- While potatoes cook, prep kale and Brussels sprouts. For the kale, simply remove the stems, then pile the leaves on top of each other and cut thinly crosswise into ribbons. For the sprouts, remove the outer leaves and cut off the root end. Then, cut the remaining bulb in half, lay flat and slice crosswise very thinly.
- Warm 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add kale, season with salt and pepper, and sautee for 3-5 minutes until slightly tender and very bright green. Add brussels sprouts and cook another 2-3 minutes, then toss in a pat of butter and let melt. I like the greens to still have crunch, but not taste raw. Remove from heat.
- Once potatoes are super soft, use a potato masher or a handheld blender to puree them until nearly smooth. When they reach your desired smoothness, fold in the greens. Add another pat of butter if you want, and finish with salt and pepper to taste. Scoop and serve warm!