Colcannon
Irish Colcannon is a traditional side dish made with creamy mashed potatoes, cooked cabbage and kale, butter, and green onions. These Colcannon potatoes are made using just one skillet, making them an easy dish for St. Patrick's Day.
Servings: 6
Ingredients
- 2 pounds russet potatoes peeled and cut into 2-inch chunks
- 3 cups chopped lacinato kale tough stems removed
- 3 cups chopped green cabbage
- 4 green onions chopped
- 2 cloves garlic minced
- ½ cup unsalted butter divided
- 1 cup whole milk
- 1 teaspoon kosher salt plus more for boiling potatoes
- ½ teaspoon black pepper
Instructions
- Place the peeled and cut potatoes in a large pot and cover with water by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring to a boil and cook for 15 to 18 minutes, or until fork-tender.
- Drain the potatoes and set aside.
- Return the empty pot to the stove over medium heat. Add 6 tablespoons of the butter and let it melt.
- Add the minced garlic, chopped kale, cabbage, and the green onions, reserving a sprinkling of green onions for garnish. Cook for 4 to 5 minutes, stirring occasionally, until the greens are wilted and softened.
- Pour in the milk, add 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat gently until the milk is warm and just starting to simmer. Remove from heat.
- Rice the cooked potatoes directly into the pot using a potato ricer, or mash them well with a potato masher.
- Gently fold everything together until smooth and fully combined. Taste and adjust salt and pepper, if needed.
- Transfer to a serving bowl and create a small well in the center. Add the remaining 2 tablespoons butter and let it melt into the potatoes. Sprinkle with reserved green onions and serve warm.
Notes
- Peeled russet potatoes create the fluffiest texture, but peeled Yukon Gold potatoes can be used for a slightly creamier result.
- Warming the milk helps the potatoes absorb it more evenly. Warming it right into the greens makes this a one-pot recipe.
- Using a potato ricer results in a silky smooth mashed potato, but you can use a standard masher. Try not to overwork the potatoes.
- This recipe calls for unsalted butter, so you can control the salt content more easily. If you use salted butter, reduce the amount of salt added. You can always add more just before serving.