Traditional Irish Colcannon
Ingredients
- 2 pounds Russet potatoes (roughly 4 large potatoes), scrubbed, peeled, and cut into chunks
- 4 tablespoons unsalted butter (plus 2 tablespoons for serving)
- 3 cups lightly-packed chopped green curly kale, cabbage, collards, or other leafy green
- 3 scallions, chopped (including the green parts - we're substituting scallions for leeks in this recipe).
- 1 cup whole milk or heavy cream
- Kosher salt
- pepper to taste
Instructions
- Add potatoes to a pot of cold, salted water. Cook until tender (about 15-20 minutes). Drain and return to the pot.
- In a separate large skillet, cook the greens with butter, about 4-5 minutes until they are wilted. Add the scallions and cook another minute. Pour in the milk or cream, mix well, then add the potatoes. Reduce the heat to medium.
- Use potato masher and hand mash the potatoes, mixing them up with the greens. Add salt and pepper to taste, and serve hot, with 2 tablespoons of butter in the center, which will melt.