Ingredients:

  • lbs (1.4 kg) Russet or Yukon Gold Potatoes, peeled and quartered
  • medium head (about 1 lb or 450g) Savoy Cabbage or Green Kale, finely shredded
  • cup (240 ml) whole Milk, warmed
  • Tbsp (56g) Unsalted Butter, for mash
  • Tbsp (30g) Salt, for boiling water
  • large stalks Scallions (Green Onions), white and light green parts only, finely sliced
  • /4 cup (60 ml) Heavy Cream or Crème Fraîche (Optional)
  • Black Pepper, to taste
  • Cold Unsalted Butter, for serving wells

Instructions:

  1. Place quartered potatoes in the large stockpot. Cover with cold water, add 2 Tbsp of salt, and bring to a rolling boil.
  2. While potatoes cook, blanch the shredded cabbage briefly (1–2 minutes) in the same boiling water, then drain well.
  3. Crucially, drain the potatoes completely once fork-tender. Return them to the hot, empty pot for 2 minutes over low heat, shaking occasionally, to steam off excess moisture.
  4. Gently heat the milk and 4 Tbsp of butter in a saucepan until the butter is melted and the milk is hot (do not boil).
  5. Mash the dried potatoes until smooth. Gradually incorporate the warm milk/butter mixture until the mash is light and fluffy.
  6. Gently fold in the sliced scallions and the drained cabbage/kale. Season generously with salt and pepper. Optional: Stir in the heavy cream/crème fraîche.
  7. Serve the Colcannon immediately onto warmed plates.
  8. Create a well (a small depression) in the center of each serving.
  9. Place a generous knob of cold, unsalted butter into the well for melting—this is the traditional way!