Colcannon

Ingredients

Potatoes

2 pounds, peeled and quartered

Cabbage or kale

1/2 head, shredded (about 4 cups)

Green onions

4, chopped

Unsalted butter

4 tablespoons, plus more for serving

Milk

1/2 cup, warmed

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, bring salted water to a boil. Add the peeled and quartered potatoes, and cook until tender, about 15 minutes.
2. While the potatoes are cooking, bring another pot of water to a boil. Add the shredded cabbage (or kale) and cook for about 5 minutes until tender, then drain well and set aside.
3. Once the potatoes are cooked, drain them thoroughly and return them to the pot. Mash the potatoes with the unsalted butter and warmed milk until smooth and creamy. For an extra touch, consider using a potato ricer for an ultra-creamy texture.
4. Fold in the cooked cabbage and chopped green onions into the mashed potatoes. Season generously with salt and black pepper to taste. If desired, you can also add a pinch of nutmeg for a warm flavor enhancement.
5. Transfer the colcannon to a serving dish, creating a small well in the center. Add a pat of butter for that authentic Irish touch. Serve hot as a delightful side dish alongside your favorite main courses.