Rumbled Thumps
A slight twist on a traditional scottish Potato, turnip, and Kale cake
Ingredients
- 1.5 lb russet potatoes, boiled and mashed
- 1 lb turnip, peeled and mashed
- 1/2 cup unsalted butter
- 1/2 lb julienne kale or cabbage (or both)
- 1/4 cup Diced Scallion
- 1/2 cup cheddar cheese, shredded
- Kosher or sea salt and ground black pepper
Instructions
- Preheat oven to 350 degrees
- Boil the potatoes and turnips in separate pans of salted water. Drain, mash, and fold together
- Melt the butter. Fold 1/2 of the butter into the potato mix. Use the other half to saute the kale or cabbage until tender.
- After sauteing the kale or cabbage, fold it, 1/2 the cheese, and scallions into the potato mixture.
- Spray a casserole or baking dish with pan spray. Spread the potato mix in an even layer. Then top with cheese. Cover with foil
- Bake the covered dish for 30 minutes, then remove the top and bake another 5 minutes to brown the top.
- Serve the Rumbled Thumps hot.
Notes
Rumbled thumps are the Scottish interpretation of an Irish colcannon. Both are mashed potatoes with cabbage or kale, but the Scottish twist is to bake it with cheese to create a crust. It demonstrates typical Celtic one-upsmanship. Ya' think your better than me? AAAccchh!