8 russet potatoes, peeled and cut into large chunks
2 sticks unsalted butter, melted
3 leeks (white and light green parts), halved and thinly sliced
2 large bunches kale (about 6 cups), washed, large ribs trimmed, and chopped
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
DIRECTIONS
Put the potatoes in a large pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain off the water, reserving a few cups. Pour the potatoes into a large serving bowl.
Return the pot to the stove and set over medium-high heat. Add a couple of tablespoons of the butter to the pot. Cook the leeks until they have begun to soften. Add the kale and toss to mix with the leeks. Add about 1⁄3 cup of the reserved potato liquid to wilt the greens and cook until all the water has evaporated and the greens are tender.
Add the potatoes, and half of the remaining melted butter. Reduce the heat to medium. Using a potato masher, mash the potatoes, mixing them up with the greens and adding reserved potato water to achieve the desired creaminess. Season with salt, pepper and nutmeg to taste and serve hot, make a well in the center, and fill with the rest of the melted butter.
Recipe by Flavor and Friends at http://flavorandfriends.com/colcannon/