Author: John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

Colcannon

Colcannon

5 russet potatoes — peeled and cut into 1/2-inch cubes1/2 cup unsalted butter — at room temperature1/4 cup whole milkKosher saltfreshly ground pepper1 large leek — including pale green parts, halved lengthwise and wellrinsed, thinly sliced4 large shallots — thinly sliced1 bunch kale — about 1 lb, well rinsed and stemmed, then coarsely chopped1 head …

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