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Being enamoured of Spice House's white truffle salt, it occurred to me as I was cooking colcannon that this was a marriage made in heaven. See if you agree!
Steam potatoes and kale until almost tender. Add cabbage and continue to steam until all is tender. Spoon out any excess broth. Add truffle salt to taste. Stir in buttermilk and cream cheese; blend with handheld mixer or immersible blender until not quite smooth. Top with generous grinds of black pepper.
Yogurt or sour cream should work in this recipe in place of the buttermilk or cream cheese, although I've not tried them.
This recipe was provided by Kaye Reeves from San Francisco.