THANKSGIVING COLCANNON

Thanksgiving Colcannon image

I discovered colcannon on St. Patrick's Day, as it is an Irish mashed potato dish. Months later I tweaked the original recipe for the Thanksgiving season. The results? A flavorful and substantial side dish. -Marty Paola, Medford, Oregon

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 pounds Yukon Gold potatoes, quartered
1/4 cup butter
1 medium onion, chopped
2 celery rib with leaves, finely chopped
1/2 teaspoon poultry seasoning
1 bunch Tuscan kale, chopped
3 garlic cloves, minced
1-1/2 cups plain Greek yogurt
1 teaspoon salt
3/4 teaspoon pepper
1-1/2 cups farmer cheese, crumbled, divided

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a large skillet, melt butter over medium-high heat. Add onion, celery and poultry seasoning; cook until onion is tender, about 4 minutes. Add kale and ½ cup water from simmering potatoes. Cook until kale is tender and bright green and cooking liquid has reduced by half, about 2 minutes. Add garlic and cook 1 minute; remove from heat. , Drain potatoes, reserving 1/2 cup water; mash with yogurt, salt and pepper. Gently fold in kale mixture and 3/4 cup cheese. Add reserved water, a tablespoon at a time, to achieve a light and airy consistency. Transfer to a serving dish; top with remaining cheese and if desired, additional celery leaves.

Nutrition Facts : Calories 291 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 422mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 10g protein.