Colecannon is a staple in my house. Our variety is: Peeled Russet potatoes boiled, then strained and let steam some moisture off for a bit. Kale blanched in w

Colecannon is a staple in my house. Our variety is: Peeled Russet potatoes boiled, then strained and let steam some moisture off for a bit. Kale blanched in water for a few seconds (no more than 30). Then allow it to steam off some moisture. Chop to desired size, pat dry. Add butter and kale to potatoes. Salt and pepper to taste. We found that controlling the moisture has a huge impact on flavor and the kale maintaining some texture.