Kimchi Colcannon

 

 

 This would be great for Korean American Thanksgiving (or any meal)

 Kimchi Colcannon

4 Russet Potatoes
 1/2 to 1 stick butter

1-1/2 cups The green tops of Kimchi or just chopped kimchi
8 shredded Perilla leaves (purple or green)

1/2 cup chopped Onion
4 large cloves of Garlic, chopped
4 chopped Scallions
1/2 cup Heavy Cream

1/2 cup milk
Pepper and salt (not TOO much salt)

Fry the onions, Garlic together in a pan with some oil till colored, Add the scallions and fry till wilted, Remove from heat
Boil the potatoes till fork tender, Put thru a ricer into a bowl, and then add, cream, milk, butter, pepper, salt and mix thoroughly. Then add the onion mixture, Kimchi, Perilla leaves, and stir till just combined.
Serve like that or put it in a casserole dish and top with mozzarella and bake in a 400F oven till bubbly and brown.