Colcannon

Name: Colcannon
Total time: 40 min
Yield: 6 servings
Ingredients: 1200 g Russet potatoes, peeled and quartered; 450 g Green cabbage, finely shredded; 115 g Unsalted butter, divided; 1 cup Whole milk; 4 stalks Green onions (scallions), thinly sliced; 1½ tsp Table salt; ½ tsp Ground black pepper

40 minServes 6$24.21

Floury potatoes are boiled and mashed with hot milk and butter, then mixed with cabbage softened in butter and sliced green onions. It is served with a knob of butter melting in the center.

Ingredients

1200 gRusset potatoespeeled and quarteredBuy 2.65 lb
450 gGreen cabbagefinely shreddedBuy 1 lb
115 gUnsalted butterdividedBuy 1 package
1 cupWhole milkBuy 1 carton
4 stalksGreen onions (scallions)thinly slicedBuy 1 bunch
1½ tspTable saltBuy 1 canister
½ tspGround black pepperBuy 1 jar

Method

Boil the potatoes in salted water until very tender, about 20 minutes, then drain and let them steam dry for a minute.
Meanwhile, melt a third of the butter in a skillet and cook the cabbage with a splash of water until tender, about 8 minutes.
Warm the milk with the green onions until steaming.
Mash the potatoes with the hot milk, green onions, and half the remaining butter, then fold in the cabbage and season with salt and pepper.
Serve with the rest of the butter melting on top.