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Irish Colcannon
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Irish Colcannon

Course Side Dish, Sides
Cuisine Irish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5
Author Pam - For the Love of Cooking

Equipment

  • Large pot
  • Strainer
  • Large skillet

Ingredients

  • 3 russet potatoes, peeled & cut into chunks
  • 5 tbsp butter, divided **Use Irish if you can–it's SO good!
  • 2 cups green cabbage, chopped **You can also use kale or other cabbage
  • 2-3 scallions (green onions), sliced, whites and greens separated
  • ½ whole milk, warmed **Add more milk if you want it extra creamy

Instructions

  • Cook the chopped potato in large pot of salted boiling water for 20 minutes, or until very tender; drain the potatoes into a strainer. 
  • Cook the cabbage while the potatoes are cooking by heating 2 tablespoons of butter in a large skillet over medium heat. Add the cabbage and season with sea salt and freshly cracked pepper, to taste. Cook, stirring often, until tender and very wilted, about 10 minutes.
  • Add the green portion of the scallions (green onions) and cook, stirring often, for 2 minutes. Add the garlic and cook, stirring constantly for 1 minute.  
  • Combine the drained potatoes and cooked greens together in a large bowl.
  • Heat the milk and remaining 3 tablespoons of butter in the microwave until warmed.
  • Add the warm milk/butter to the the bowl of potatoes and mash with a hand masher until your desired consistency.
  • Season with sea salt and freshly cracked pepper, to taste. Top with white portion of the scallion (green onion) along with some green portion if desired, and a big knob of butter. Serve immediately and enjoy!