Author Notes
Traveling to Ireland is one of my favorite pastimes. Colcannon (traditionally made with kale) is a standard on the island. Here I've added sharp Dubliner cheese to give the dish extra creaminess and flavor. Slainte! (Cheers!) —Nancy Nicole
Ingredients
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four and a half pounds
Yukon Gold potatoes
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6 cups chopped
green swiss chard, stems removed
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4 tablespoons
butter, divided
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one fourth of a cup of
half and half
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1 cup
grated Dubliner cheese
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salt to taste
Directions
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Scrub potatoes and cut into equal sized chunks. Boil in salted water until tender.
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Drain Potatoes and set aside to cool slightly.
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Saute chopped chard (stems removed) in 2 Tablespoons of butter for 5 minutes, or until wilted and tender. Add to potatoes.
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Add the other 2 tablespoons of butter, and mash roughly with a potato masher.
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Add cheese and half and half and mash until well blended. Salt to taste.
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