Green potatoes? Must be St. Patrick's Day.

When she lived in an Irish neighborhood, she learned a thing or two about being Irish – including how to prepare a signature dish.

from the March 5, 2008 edition

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Irish Colcannon

2 pounds potatoes, peeled and quartered (Yukon Gold work well)

1 pound (about 4 cups) kale, washed, stemmed, and chopped

1 cup half-and-half or light cream

1 large bunch of green onions, chopped fine

5 tablespoons butter, melted

1 teaspoon salt

Pepper to taste

In a large pan, cook the potatoes in boiling water until tender. Drain thoroughly.

While the potatoes are cooking, cook the kale in a separate pan of boiling water until very tender. Drain thoroughly.

In a small saucepan, simmer the green onions in the cream just until tender.

Mash the potatoes well. Add cream and onions. Mix in kale, salt, and pepper.

Mound potatoes in a large bowl. Using a spoon, make a well in the top of the potatoes. Pour the melted butter into the well. Serve hot.

Makes 8 to 10 servings.

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