Colcannon
Creamy mashed Yukon Gold potatoes folded with sautéed kale and cabbage, finished with a pool of melted butter — the classic Irish side dish that belongs beside corned beef or any hearty meal.
40 minutes, 6 Servings
Creamy mashed Yukon Gold potatoes folded with sautéed kale and cabbage, finished with a pool of melted butter — the classic Irish side dish that belongs beside corned beef or any hearty meal.
40 minutes, 6 Servings
Ingredients
| 2 lbs | Yukon Gold potatoes, peeled and cut into 2-inch chunks |
| 2 cups | Green cabbage, cored and finely shredded |
| 2 cups | Curly kale, stems removed and roughly chopped |
| 4 | Scallions, thinly sliced (whites and greens separated) |
| ¾ cup | Whole milk, warmed |
| 6 Tbsp | Unsalted butter, divided |
| to taste | Salt |
| to taste | Black pepper |
Preparation
| 1. Place the potatoes in a large pot and cover with cold salted water. |
| 2. Bring to a boil over high heat, then reduce to medium and cook until the potatoes are completely tender when pierced with a fork, about 20 minutes. |
| 3. Drain the potatoes well and return them to the warm pot. Cover loosely to keep warm. |
| 4. Melt 1 tablespoon of butter in a large skillet over medium heat. |
| 5. Add the shredded cabbage and cook, stirring occasionally, until softened and lightly browned at the edges, about 8 minutes. |
| 6. Add the kale and cook, stirring, until wilted and tender, about 4 more minutes. Season with salt and pepper and remove from heat. |
| 7. Combine the warm milk and the scallion whites in a small saucepan over low heat and warm until steaming, about 2 minutes. Do not boil. |
| 8. Add 4 tablespoons of butter to the drained potatoes and mash until smooth. |
| 9. Pour the warm scallion milk into the mashed potatoes and stir until combined. Season generously with salt and pepper. |
| 10. Fold the sautéed cabbage and kale into the mashed potatoes until evenly distributed. |
| 11. Transfer to a serving bowl , make a well in the center, and place the remaining 1 tablespoon of butter in the well. |
| 12. Garnish with the reserved scallion greens and serve immediately. |
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