Ingredients:
- lbs Starchy Potatoes (e.g., Russet), peeled and chunked
- small head Green Cabbage or Savoy Cabbage, finely shredded
- /2 cup Whole Milk, warmed
- tablespoons Unsalted Butter, cubed and at room temperature (for mashing)
- /2 teaspoon Salt (plus more for boiling water)
- /2 teaspoon Freshly Ground Black Pepper
- /4 cup Heavy Cream, warmed
- tablespoons Unsalted Butter (for browning)
- tablespoons Fresh Chives, finely snipped
Instructions:
- Peel and chop potatoes into uniform 1.5-inch chunks. Place them in the large stockpot, cover with cold, salted water, and bring to a rolling boil. Simmer until fork-tender (about 15–20 minutes).
- About 5 minutes before the potatoes are done, add the shredded cabbage to the boiling water with the potatoes to quickly wilt and tenderize the greens.
- Drain the potatoes and cabbage very thoroughly. Return them to the dry, warm pot over very low heat for 1 minute, shaking gently, to allow any residual moisture to evaporate.
- Remove the pot from the heat. Add the 4 tablespoons of room-temperature cubed butter. Mash until mostly smooth, or use a potato ricer directly into a large mixing bowl for the smoothest texture.
- Slowly pour in the warmed milk and warmed heavy cream while gently folding or lightly mashing until the desired creamy consistency is achieved. Do not overwork the mixture.
- Stir in the salt and pepper generously. Taste and adjust seasoning as necessary.
- In a small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Continue cooking until the milk solids turn hazelnut-brown and smell nutty (approx. 3–5 minutes). Watch carefully to prevent burning.
- Fold about three-quarters of the brown butter and half of the chopped chives into the mashed potato mixture.
- Transfer the Colcannon to a warm serving bowl. Drizzle the remaining brown butter over the top and garnish immediately with the remaining fresh chives.