Colcannon (Mashed Potatoes With Kale Or Cabbage And Green Onions)
20m prep 20m cook 40m ready
6 to 8 servings This is an Irish favorite. The British often form leftover colcannon—or leftover mashed potatoes and cabbage—into a cake, fry it, and call it “bubble and squeak,” after the noise it makes while cooking.
Ingredients
- 2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into 1½-inch chunks
- 2 bunches green onions or 2 medium leeks, trimmed, halved lengthwise, well cleaned, and sliced
- 1 bunch kale, trimmed, or 1 small green cabbage (about 1 pound), cored and chopped into 1-inch pieces
- ½ cup milk or half-and-half, warmed
- ½ to 1 stick (2 to 4 ounces) butter, to taste, softened
- (¼ cup minced chives)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Let's Cook
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Step 1.
Place in a large saucepan or Dutch oven with cold water just to cover: 2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into 1½-inch chunks
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Step 2.
Bring to a boil, then cover, reduce the heat to maintain a gentle boil, and cook for 10 minutes. Uncover and pile on top of the potatoes: 2 bunches green onions or 2 medium leeks, trimmed, halved lengthwise, well cleaned, and sliced; 1 bunch kale, trimmed, or 1 small green cabbage (about 1 pound), cored and chopped into 1-inch pieces
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Step 3.
Cover the pan again and cook until the potatoes are tender, about 5 minutes more. Drain and return the potatoes, green onions or leeks, and kale or cabbage to the pan. Mash the mixture over low heat, adding: ½ cup milk or half-and-half, warmed; ½ to 1 stick (2 to 4 ounces) butter, to taste, softened; (¼ cup minced chives); ¾ teaspoon salt; ¼ teaspoon black pepper
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Step 4.
When the mixture is coarsely mashed, taste and adjust the seasonings.
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