Classic Colcannon Recipe (Irish Mashed Potatoes)

Ingredient

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 tbsp butter (plus extra for serving)
• ½ cup milk or heavy cream
• 3 cups cabbage or kale, finely chopped
• 4 green onions, chopped
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• Optional: 2 cloves garlic, minced

Instruction

• Boil the potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and set aside.
• Cook the greens: In the same pot, melt 2 tbsp butter over medium heat. Add chopped cabbage or kale and sauté for 4-5 minutes (until softened). Stir in green onions and cook for another 1-2 minutes.
• Mash it up: Return the potatoes to the pot. Add remaining 2 tbsp butter, warm milk (or cream), salt, and pepper. Mash everything together until smooth and creamy.
• Serve: Scoop into a bowl, make a small well in the center, and add a pat of butter for that classic, melting finish.

Tips

• Use half & half or heavy cream instead of milk, and mash with a hand mixer for extra smoothness.
• Add some crunch! After mixing, pan-fry scoops of colcannon in butter for 3-5 minutes per side until golden brown and crispy.
• Stir in a pinch of cayenne pepper for a bolder kick.

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