Irish Colcannon Potatoes
Equipment
- 1 Large pot
- 1 colander
- 1 large skillet
- 1 Potato masher or fork
- 1 Wooden spoon or spatula
Ingredients
- 2 pounds potatoes peeled and chopped
- 1/2 cup milk
- 4 tablespoons butter divided
- 3 cups cabbage finely shredded
- 4 green onions chopped
- Salt to taste
- Pepper to taste
Instructions
- Place the chopped potatoes in a large pot and cover with water.
- Bring the pot to a boil over medium-high heat and cook until the potatoes are tender, about 15 minutes.
- Drain the potatoes in a colander and return them to the pot.
- Add half of the butter and the milk to the potatoes and mash until smooth.
- Season the mashed potatoes with salt and pepper to taste.
- In a large skillet, melt the remaining butter over medium heat.
- Add the shredded cabbage and chopped green onions to the skillet and cook until softened, about 5-7 minutes.
- Stir the cooked cabbage and onions into the mashed potatoes until well combined.
- Let the colcannon rest for 5 minutes before serving.
Notes
For extra creaminess, consider using half-and-half instead of milk. If you prefer a bit of texture, leave some small chunks of potatoes when mashing. Adjust the amount of cabbage to your liking, and feel free to add other greens like kale if desired. Adding a touch of garlic or nutmeg can also enhance the flavor profile.
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