Colcannon is a classic mashed potato dish in Irish cuisine. Creamy mashers are swirled with sauteed greens like cabbage or kale. In this recipe, I add some of each along with a puddle of green herb butter in the center. Serve with something savory, like roasted salmon, and a tangy side, like a pickled vegetable salad.
Cabbage & Kale Colcannon
Serves 6 to 8
2 pounds Russet potatoes (washed and partially peeled)
2 ½ teaspoons salt for cooking water
5 tablespoons butter, divided
1 cup kale, coarsely chopped
4 cups green cabbage, chopped into 1-inch pieces
¼ cup whole milk
A few grinds of fresh pepper
Dice the potatoes into 1-inch pieces. Place them in a pot, along with salt and water to cover by an inch. Simmer over medium-low heat until tender.
Meanwhile, melt 3 tablespoons butter in a second pot. Add the kale and saute until tender. Stir in the cabbage and continue sauteeing until the cabbage has softened and turned bright green. Remove from heat.
When the potatoes are done, drain. Add the remaining 2 tablespoons butter and place a lid on the pot. Rest for 10 minutes. Meanwhile, warm the cream and milk, and reheat the greens, if they have cooled significantly. Mash the potatoes with a potato masher or in a mixer until most of the big lumps are broken down. Stir in the warm milk and cream, then mash the potatoes until smooth. Stir in the warm greens. Add pepper and extra salt to taste, if needed.
Transfer potatoes to a serving dish. Create a well in the center and add a knob of herb butter.