Creamy mashed potatoes mixed with cooked kale or cabbage, butter, and milk/cream.

Colcannon

Recipe & Instructions (US Units)

Ingredients:

• 2 lbs Russet potatoes, peeled and cut into chunks
• 1 small head of green cabbage or kale, finely shredded (about 4-5 cups)
• 1/2 cup (1 stick) unsalted butter, divided
• 1/2 cup milk or heavy cream, warmed
• Salt and freshly ground black pepper to taste
• Optional: 4 green onions (scallions), finely chopped

Instructions:

1. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender (about 15-20 minutes).
2. While potatoes are cooking, prepare the cabbage/kale. If using cabbage, place it in a pot with a small amount of water (about 1/2 inch), cover, and steam until tender (5-7 minutes). Drain well. If using kale, steam or boil until tender (may take slightly longer), drain well, and squeeze out excess water.
3. Drain the cooked potatoes thoroughly and return them to the hot pot for a minute to dry out.
4. Mash the potatoes until smooth. Add half the butter (1/4 cup) and the warm milk/cream. Beat until fluffy.
5. Melt the remaining 1/4 cup butter in the pot used for the cabbage/kale (or a small skillet). Add the cooked cabbage/kale (and chopped green onions, if using) and stir over medium heat for 2-3 minutes.
6. Fold the cabbage/kale mixture into the mashed potatoes.
7. Season generously with salt and pepper to taste.
8. Serve hot, traditionally with an extra knob of butter melting in the center.

What makes it special?*

Colcannon is a beloved Irish mashed potato dish, elevated by the addition of kale or cabbage. It's creamy, flavorful, and incredibly comforting. Traditionally associated with Halloween (Samhain), where charms might be hidden inside, it's a staple side dish year-round, showcasing simple ingredients transformed into something delicious and satisfying.