Colcannon
Buttery Irish mashed potatoes folded with tender cabbage and green onions.
Ingredients
| Volume | Grams |
|---|---|
| 2 1/2 lb russet potatoes, peeled and cut in chunks | 1134 g |
| 1/2 cup unsalted butter, divided | 113 g |
| 4 cups green cabbage, thinly sliced | — |
| 4 green onions, sliced | — |
| 1 cup milk, warm | 227 g |
| 1 tsp table salt, to taste | 6 g |
| 1/4 tsp black pepper | 0.6 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Simmer the potatoes in salted water until very tender, about 15–20 minutes. Drain.
- Meanwhile melt 2 tablespoons of the butter in a skillet and cook the cabbage until tender, 6–8 minutes. Stir in the green onions for the last minute.
- Mash the potatoes with the warm milk and most of the remaining butter, then fold in the cabbage, salt and pepper.
- Serve with the last of the butter melting in a well on top.
Tips
- Kale works in place of cabbage.
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