Colcannon – Irish Mashed Potatoes
A cozy and easy recipe that transforms plain mashed potatoes into a buttery, green delight filled with comfort.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or Russet potatoes Yukon Gold for creaminess; Russets for fluffiness.
- 1/2 cup butter Do not be shy!
- 1/2 cup milk or cream Warm it up.
- 2 cups cabbage or kale Cook until tender.
- 2 each green onions or leeks Optional for added flavor.
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Peel and cut the potatoes into even chunks, then cover with cold salted water and boil until fork-tender, about 15 to 20 minutes.
- While the potatoes boil, melt a couple tablespoons of butter in a skillet over medium heat. Add chopped cabbage or kale with a pinch of salt and cook until soft, around 8 to 12 minutes.
- In a small pot, warm the milk with more butter and the sliced green onions or leeks until fragrant, but do not boil.
- Drain the potatoes well and let them steam dry for a minute in the hot pot. Then mash and gradually add the warm milk mixture until creamy.
- Stir in the cooked greens and season with salt and pepper to taste.
Serving
- Optionally, create a well in the center of the mashed potatoes and add a pat of butter for a classic look.
Notes
Stores well, and it often tastes better the next day. For reheating, add a splash of milk and a pat of butter. If it seems dry, add warm milk until loosened.