Featured Products: Nancy’s Organic Sour Cream and Nancy’s Organic Unsalted Butter
Ingredients
- 4 russet potatoes, peeled and cut in 1-2 inch pieces
- 5-6 Tbsp. Nancy’s Organic Unsalted butter
- 3 cups chopped kale, lightly packed
- 1 cup milk
- 1 pack large flour or corn tortillas
- 1 cup shredded cheese of choice
- ½ cup Nancy’s Organic Sour Cream
- Salt to taste
Directions
- Add the peeled & chopped potatoes to a large pot, cover with cold salted water, and bring to a boil.
- Cook for 12–15 minutes, until fork-tender, and drain.
- Return potatoes to the hot pot. Add the butter and mash until mostly smooth.
- Slowly pour in the milk while mashing until creamy but not loose—you want it thick enough to spread.
- Stir in the chopped kale while the potatoes are still hot (the residual heat will gently wilt it).
- Season generously with salt to taste. Set aside.
- Heat a large skillet over medium heat and lay a tortilla flat in the pan.
- Spread a generous layer of the colcannon mash over half the tortilla, sprinkle with your shredded cheese of choice, and cover with another tortilla.
- Cook 2–3 minutes per side, until golden brown and crispy and the cheese is melted. Repeat with remaining tortillas and filling.
- Serve with Nancy’s Organic Sour Cream.