COLCANNON (IRISH POTATO SALAD) 5 russet potatoes 1/2 cup unsalted butter 1/4 cup whole milk 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 4 large shallots, thinly sliced 1 large leek - halved and thinly sliced 1 bunch kale, stemmed and coarsely chopped 1 head napa cabbage, cored and coarsely chopped 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 2/3 chopped green onion tops Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together. Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper. Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving. Back to Holiday Foods