A delicious, buttery mashed potatoes mixed with cabbage (or kale) - traditional colcannon is a favorite Irish recipe for good reason.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 8
Cuisine: Irish
Author: Melanie Cagle
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Ingredients
3lbRusset Potatoespeeled and cut into 2" chunks
6Garlic Clovespeeled and crushed
¼CupWhole Milkwarmed
5TablespoonsButterunsalted, softened
Salt and Pepper To Taste
1Bunch Kaleor Cabbage, chopped
2Large Green Onionschopped
Instructions
Peel the potatoes and cut into 2" pieces. Add to cold water and bring to a boil.
Add the garlic cloves and some salt. Boil for about 20 minutes, until the potatoes are fork tender.
While the potatoes are cooking, rinse the kale (or cabbage) and cut the thick stalks away. Chop into strips and place in water over medium-high heat. Bring to a boil and cook for 15 minutes.
Drain the potatoes and garlic then place back on the heat to cook away any remaining water.
Using a potato masher, mash the potatoes and garlic.
Heat the milk, and add while mashing. As well as the softenened butter and chopped green onions.
Taste the potatoes and season with salt and pepper to taste.
Drain the kale then carefully spoon into the mashed potatoes, avoiding any excess liquid going into the potatoes.
Stir well to combine and serve.
Notes
Cabbage or kale can be used in this recipe.You want to stick to the more floury potatoes, like the russet.