Irish
Colcannon
Buttery mashed potatoes folded with cabbage, scallions, milk, and black pepper.
6 servings · 20 minutes prep · 30 minutes cook
Ingredients
Colcannon
- 2 1/2 lb, peeled and cut into chunks
- 2 tsp, divided
- 8 tbsp, divided
- 4 cups, finely shredded, or chopped kale
- 4, thinly sliced
- 3/4 cup, warm
- 1/2 tsp, freshly ground
Directions
Cook Potatoes and Greens
- Simmer russet potatoes in salted water for 15 to 18 minutes, until very tender.
- While potatoes cook, melt 3 tablespoons unsalted butter in a skillet. Add green cabbage and a pinch of fine salt. Cook for 6 to 8 minutes, until tender and lightly sweet.
- Stir in scallions for 1 minute, then remove from heat.
Mash and Finish
- Drain potatoes and return them to the hot pot for 1 minute to steam dry.
- Mash with whole milk, 3 tablespoons butter, remaining fine salt, and black pepper.
- Fold in cabbage and scallions. Spoon into a warm bowl, make a well in the center, and add remaining butter to melt.
