Side Dish: Ireland – Colcannon

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) floury potatoes, cooked in whole milk and mashed
3 / 4 cup (180 ml) whole milk, warmed
4 tbsp (60 g) unsalted butter, divided
3–4 cups (90–120 g) shredded cabbage or chopped kale, wilted
3 scallions (green onions), sliced
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper

Show original ingredient measurements

2 lb / 900 g floury potatoes, cooked in whole milk and mashed
3 / 4 cup (180 ml) whole milk, warmed
4 tbsp (60 g) unsalted butter, divided
3–4 cups (90–120 g) shredded cabbage or chopped kale, wilted
3 scallions (green onions), sliced
1 tsp salt
1 / 2 tsp black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook potatoes in whole milk until tender, drain or reserve some milk, and mash with 2 tbsp (30 ml) butter and warmed milk until smooth.
2. In a skillet, sauté shredded cabbage or kale in remaining butter until softened; add scallions and cook 1–2 minutes.
3. Fold the cooked greens into the mashed potatoes; season with salt and pepper.
4. Serve warm with a knob of butter on top.

1. Cook potatoes in whole milk until tender, drain or reserve some milk, and mash with 2 tbsp butter and warmed milk until smooth.
2. In a skillet, sauté shredded cabbage or kale in remaining butter until softened; add scallions and cook 1–2 minutes.
3. Fold the cooked greens into the mashed potatoes; season with salt and pepper.
4. Serve warm with a knob of butter on top.