This version of colcannon, usually a combination of buttery mashed potatoes and cabbage, is a wonderful accompaniment to grilled sausages or Beef Stew with Stout.
1 large onion, chopped
4 pounds russet potatoes, peeled, cut into 1-inch pieces
Combine milk, 2 tablespoons butter, carrot and bay leaf in medium saucepan; bring to simmer. Remove from heat; let steep while preparing kale and potatoes.
Melt 1 tablespoon butter in large Dutch oven over medium heat. Add onion; sauté until light brown, about 8 minutes. Add kale; cover and cook until tender, stirring often, about 25 minutes.
Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to same pot; mash with hand masher.
Add kale mixture to potatoes. Strain in enough milk to produce moist, fluffy potatoes. Season with salt and pepper.
Melt 5 tablespoons butter in small saucepan. Mound potatoes in large bowl. Using spoon, make well in top of potatoes. Pour butter into well. Serve hot.