Colcannon
Irish colcannon is a classic mashed potato dish mixed with greens. It's the perfect side for St. Patrick's Day or to up-level mashed potatoes.
Servings: 8 servings
Calories: 212kcal
Ingredients
- 3 lbs Russet or Yukon Gold potatoes peeled and cut evenly
- 3 cups finely shredded Savoy or green cabbage
- 1 cup finely shredded lacinato kale
- 4 tablespoon butter more for serving
- 1 cup whole milk or heavy cream
- 4 scallions thinly sliced
- 1 ½ teaspoon kosher salt more to taste
- ¼ teaspoon black pepper more to taste
Instructions
- Cook the potatoes. Fill a large pot with cold water and add 1 tablespoon of salt. Add the potatoes and bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes.
- Drain and dry. Drain the potatoes in a colander and let them rest for 5 minutes to release excess moisture and dry slightly.
- Prepare the greens. In a wide skillet, melt the butter over medium heat. Add the kale and cabbage, sautéing until softened, about 8-10 minutes. Stir in the scallions and cook for another minute. Pour in the whole milk or heavy cream, season with salt and pepper, and stir well. Let it come just to a gentle simmer, then remove from the heat.
- Mash and combine. In a large bowl, mash the potatoes until smooth. Fold in the warm cabbage mixture a little at a time, mixing gently until evenly blended. Taste and adjust seasoning as needed.
- Serve. Transfer the colcannon to a serving dish. Make a small well in the center, add a knob of butter (about 1 tablespoon), and let it melt over the top before serving warm.
Nutrition
Calories: 212kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 508mg | Potassium: 828mg | Fiber: 3g | Sugar: 4g | Vitamin A: 574IU | Vitamin C: 23mg | Calcium: 83mg | Iron: 2mg