The Cooking Channel and Allrecipes.com have some good recipes for making Irish Colcannon. The recipes vary in the type of vegetables being used with some employing traditional cabbage, while others incorporate kale into the mashed potato base.
Allrecipes.com's version is traditional, basic Irish Colcannon. Peel and cube 2 pounds of potatoes, chop up 1 head of cabbage and 1 bunch of green onions. Put the vegetables in a pot of water on the stovetop and bring the mixture to a boil. Cover the pot and reduce the heat, allowing the vegetables to simmer for about 20 minutes or until the potatoes are soft. Drain the vegetables and combine in a large bowl with 1/4 cup of softened butter and 1/2 cup of half and half cream. Mash the mixture with a fork, salt and pepper to taste and serve. Bacon bits or cheddar cheese can be added to enhance the flavor.
The Cooking Channel's recipe calls for boiling 4 russet potatoes that are cut into 2-inch chunks. In a separate saucepan, mix 3/4 cup of heavy cream, 2 minced cloves of garlic and 6 tablespoons of unsalted butter and bring it to a simmer. Stir it slowly in with the potatoes as you mash them until they are smooth and creamy.
In a large pan, melt 2 tablespoons of butter and sauté 2 cleaned and thinly sliced leeks for about 1 minute.
Add 2 bunches of kale chopped with the stems removed. Sauté the vegetables for 2 more minutes and add 2/3 cup of chicken broth, stir the mixture and cover it. Simmer until the kale has wilted and the liquid has cooked off and then fold it into the potatoes. Salt and pepper to taste and serve.