Mashed Potato Preparation:
In large saucepan, add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer.
While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat hot milk or saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream when making mashed potatoes.
When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. NOTE: Boiled potatoes left in water will start to jell and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.
In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer (do not use your electric mixer) until there are no lumps. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency.
Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell. If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste. I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher. If you don't have one and would like to purchase a potato ricer, just click on the green link.
Season to taste with additional salt, if desired.
Colcannon Preparation:
Add the kale and leeks to the skillet and sautfor approximately 5 to 7 minutes or until the kale is completely cooked and shriveled. Remove the kale and leeks from the skillet and set aside on a cutting board to cool down. Once the kale and leeks have cooled down enough to touch, use a knife to finely dice the mixture.
Crumble the bacon into small pieces and set aside 1 teaspoon of the bacon pieces along with 1 teaspoon of diced green onions for garnishment.
Stir the kale mixture, remaining bacon pieces and green onions into the mashed potatoes until well blended. Season to taste with additional salt and pepper.
Spoon Colcannon into large serving bowl and sprinkle with reserved bacon crumbles and diced green onions mixture.
Serve immediately
Makes 6 to 8 servings.
Note: This preparation can be done in Saute mode in the pressure cooker before cooking potatoes, or simultaneously in a skillet on the stove top over medium-high heat while the potatoes are cooking in the pressure cooker.
Press the Saute button, and Adjust button to select More heat. When the control panel registers "Hot", add the bacon strips and cook until bacon is crisp. Remove the bacon and set aside on a plate with paper towels. Drain off most of the bacon fat, until there is enough left to coat the bottom of the inner pot.
Add the kale and leeks to the inner pot and saute for approximately 5 to 7 minutes or until the kale is completely cooked and shriveled. Remove the kale and leeks from the inner pot and set aside on a cutting board to cool down. Once the kale and leeks have cooled down enough to touch, use a knife to finely dice the mixture.
Crumble the bacon into small pieces and set aside 1 teaspoon of the bacon pieces along with 1 teaspoon of diced green onions for garnishment. The kale mixture and bacon will be mixed in after the mashed potatoes have been completed.
Mashed Potato directions:
Add cut-up potatoes, 1/2 teaspoon salt, and 1 cup of cold water into inner pot. Cover with lid and close lid to seal. Close the Pressure Valve to seal.
Select the Manual button, and adjust to High Pressure. Set the cooking time to 10 minutes. When cooking time is completed, quick release the pressure value until the pin has dropped.
While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat hot milk or saucepan or microwave. NOTE: Do not add cold butter or cold milk/cream when making mashed potatoes.
When the potatoes are cooked, open the lid and drain potatoes thoroughly in a colander. Return potatoes to the inner pot. Mash potatoes with a potato masher or potato ricer (do not use your electric mixer) until there are no lumps. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk. Add additional milk, a little at a time, if necessary, for desired consistency. Season to taste with additional salt, if desired.
Stir the kale mixture, bacon pieces and green onions into the mashed potatoes until well blended. Season to taste with additional salt and pepper.
Spoon Colcannon into large serving bowl and sprinkle with reserved bacon crumbles and diced green onions mixture.
Serve immediately
Makes 6 to 8 servings.
* Do not cut the potatoes into smaller chunks as too much water will be absorbed by the potatoes. After cutting the potatoes, immediately place in cold water to prevent discoloration of the potatoes.
** Can substitute 1/2 head of cabbage, if desired.
Irish Colcannon Potato Recipe: https://whatscookingamerica.net/vegetables/irish-colcannon-potatoes.htm