Traditional Colcannon
A delicious, buttery mashed potatoes mixed with cabbage (or kale) - traditional colcannon is a favorite Irish recipe for good reason.
Ingredients
- 3 Pounds Russet Potatoes peeled and cut into 2" chunks
- 6 Cloves Garlic peeled and crushed
- ¼ Cup Whole Milk warmed
- 5 Tablespoons Unsalted Butter unsalted, softened
- Salt and Pepper To Taste
- 1 Each Bunch of Kale or Cabbage, chopped
- 2 Each Green Onions chopped
Instructions
- Peel the potatoes and cut into 2" pieces. Add to cold water and bring to a boil.3 Pounds Russet Potatoes
- Add the garlic cloves and some salt. Boil for about 20 minutes, until the potatoes are fork tender.6 Cloves Garlic, Salt and Pepper To Taste
- 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.1 Each Bunch of Kale
- 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.¼ Cup Whole Milk, 5 Tablespoons Unsalted Butter, 2 Each 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.
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Nutrition
Serving: 1g | Calories: 246kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 72mg | Fiber: 5g | Sugar: 3g
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