Colcannon
Created by dababe on February 19, 2014
- Servings: 3-4
- Prep Time: 15m
- Cook Time: 18-20m
- Recipe #12124
Ingredients
- 2 1/2 to 3 pounds russet potatoes ( peeled and cut into large chunks)
- 1/4 cup butter (more for serving)
- 3 cups chopped cabbage (or spinach)
- 3 green onions (minced - including the green onion greens, about 1/2 cup)
- 1/2 cup heavy cream
- Salt and pepper
How to Make
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Step 1: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
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Step 2: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the cabbage for 3-4 minutes, or until wilted and have given off some of their water. Add the green onions and cook 1 minute more.
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Step 3: Pour in the cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt and pepper to taste.
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Step 4: Serve hot with a knob of butter in the center.