Irish-American Colcannon

1. 1
   prep

   Prep the potatoes and cabbage.

   1.Peel the potatoes and cut into quarters.

   2.Core the cabbage and slice it into thin shreds.

   3.Thinly slice the spring onions, keeping the white and green parts separate.
2. 2
   boil · ~20 min

   Boil the potatoes until fork-tender.

   Place the potatoes in a large pot, cover with cold water, and add salt. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until a knife slides through easily, about 15-20 minutes.

   TIPStart potatoes in cold water for even cooking — not boiling water.
3. 3
   saute · ~12 min

   Sauté the cabbage and white onion parts.

   While the potatoes boil, melt 3 tablespoons of butter in a large skillet over medium heat. Add the shredded cabbage and the white parts of the spring onions. Cook, stirring occasionally, until the cabbage is soft, lightly golden at the edges, and sweet, about 10-12 minutes.

   TIPDon't rush the cabbage — the light caramelization adds natural sweetness.
4. 4
   prep · ~1 min

   Drain the potatoes.

   Drain the cooked potatoes in a colander and let them steam-dry for a minute. Return the empty pot to the stovetop over low heat.

   TIPLetting potatoes steam-dry prevents a watery mash.
5. 5
   mix · ~3 min

   Mash the potatoes.

   Return the drained potatoes to the warm pot. Add the remaining 3 tablespoons of butter and begin mashing. Gradually pour in the warm milk while mashing until you reach a smooth, creamy consistency.

   TIPWarm milk blends in better and keeps the mash hot — cold milk cools everything down.
6. 6
   mix · ~1 min

   Fold the cabbage into the mash.

   Add the sautéed cabbage-and-onion mixture and the reserved green onion tops to the mashed potatoes. Fold everything together gently with a wooden spoon until evenly distributed.

7. 7
   mix · ~1 min

   Season and serve.

   Season the colcannon with a pinch of salt and freshly ground black pepper. Spoon into a warm serving bowl, make a small well in the center, and drop in an extra pat of butter if you like. Serve immediately.

   TIPMake a little well in the center and let a pat of butter melt into it for the classic presentation.

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