Colcannon
Ingredients
- 2 1/2 pounds russet potatoes, peeled
- 8 tablespoons unsalted butter, plus more for serving
- 1/4 medium head green cabbage, cored and thinly shredded
- 1 cup milk
- 1/3 cup heavy cream
- 4 scallions, green parts only, finely chopped
- Kosher salt, to taste
- freshly ground black pepper, to taste
Directions
- Place potatoes in a 6-qt. saucepan and cover with water by 1”; bring to a boil over high heat, and cook until tender, about 30 minutes.
- Drain, quarter, and set aside. Return pan to medium-high heat, and add butter; when melted, add cabbage, and cook, stirring, until wilted, about 5 minutes.
- Add milk, cream, and scallions, and bring to a boil; add potatoes, and using a potato masher, mash and stir potatoes until smooth and evenly incorporated. Season with salt and pepper, and transfer to a bowl.
- Serve hot with large pats of butter on top.
Source: saveur.com