Colcannon — Creamy mashed potatoes with kale or cabbage and butter

Fluffy mashed potatoes folded with tender kale or cabbage and enriched with plenty of butter. A beloved Irish side dish traditionally associated with Halloween, served with an extra knob of melting butter pooled in the center.

Instructions

1. Boil the potatoes: Place 2 lb potatoes in a large pot, cover with cold salted water, and boil until fork-tender, 15-20 minutes. Drain well and return to the hot pot to dry.
2. Cook the greens: Steam shredded kale or cabbage in a small amount of water until tender, 5-7 minutes. Drain well and squeeze out excess moisture.
3. Mash the potatoes: Mash potatoes until smooth. Beat in ¼ cup butter and ½ cup warm milk until fluffy.
4. Combine: Melt remaining ¼ cup butter in a skillet. Sauté cooked greens and optional scallions 2-3 minutes. Fold into the mashed potatoes. Season generously with salt and pepper.
5. Serve: Mound into bowls with an extra knob of butter melting in the center.

Tips

• Kale gives a more robust, earthy flavor; cabbage is milder and more traditional in some regions
• Squeeze all moisture from the greens before folding in, or the colcannon will be watery
• Leftovers can be formed into patties and pan-fried for colcannon cakes