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 A company of the Windham Foundation, our profits are used to promote Vermont's rural communities.  Learn more at Windham-Foundation.org.  


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Colcannon with Grafton Cheddar

A must have for any fan of potatoes. We mix in our 2 Year Aged Cheddar to this classic mashed potato and kale recipe, giving it a creamier result.




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• 4.5 lbs Yukon Gold potatoes

• 6 C Kale - chopped, stems remove

• 4 T butter, divided

• ¼ c Half & Half

• 1 cup 2 Year Aged Grafton Cheddar

• salt & pepper to taste

Cooking Process:

Scrub potatoes and cut into equal sized chunks. Boil in salted water until tender.

Drain potatoes and set aside to cool slightly.

Sauté chopped kale (stems removed) in 2 T of butter for 5 minutes, or until wilted and tender. Add to potatoes.

Add the other 2 T of butter, and mash roughly with a potato masher.

Add cheese and half and half and mash until well blended. Salt and Pepper to taste and serve.


how to serve:

Serves 8 as a side dish. 


We modified this recipe which was originally created by Nancy Nicole.

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