Mashed potatoes meets butter-steamed cabbage: That’s pretty much all there is to colcannon, a dreamy Irish way with spuds. Surprisingly, it reheats beautifully if you want to make it ahead. The optional butter at the end? The answer is yes.
4 pounds russet potatoes
1 pound cabbage, cut into fine shreds
1/2 cup salted butter, plus more for serving (optional)
1 1/4 cups whole milk
1 cup green onions sliced on a diagonal
About 1 1/2 tsp. kosher salt
About 1 tsp. freshly ground pepper
How to Make It
Peel potatoes, rinsing and setting in a bowl or bowls of water as you go (potatoes can stay in water up to 2 hours). When you’re ready to cook, drain potatoes, cut into 2- to 3-in. chunks, and put in a 5- to 6-qt. pot with water to cover.
Bring pot to a boil over high heat, then reduce heat and simmer until potatoes are tender when pierced, about 15 minutes. Drain.
In bowl of a stand mixer, beat part of potatoes at a time until smooth; or mash by hand in a large bowl. As mashed, transfer to a very large bowl and cover with foil.
Put cabbage and 1/2 cup butter in pot used for potatoes (no need to wash). Cover and cook over medium-high heat, stirring often, until cabbage is well wilted, 5 to 8 minutes. Meanwhile, in a medium saucepan, heat milk and green onions until simmering, stirring often, 5 to 8 minutes.
Stir cabbage mixture and three-quarters of milk mixture into potatoes until blended. Then stir in more milk mixture if you’d like a looser texture. Season to taste with salt and pepper. Spoon into a serving bowl and top with a couple of big pats of butter and more pepper if you like.
Make ahead: Let cool completely, then chill airtight up to 1 day. Microwave in batches, loosely covered, until hot, stirring occasionally.
You May Like
Sign Up for our Newsletter
Get fresh recipes, wine pairings, weekend getaway ideas, regional gardening tips, home design inspiration, and more.