Recipe of Colcannon

Ingredients

• 4 large russet potatoes, peeled and cubed
• 1/2 head of cabbage or a bunch of kale, finely chopped
• 1/2 cup of unsalted butter
• 1/2 cup of whole milk or heavy cream
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

Directions

1. 1

   Boil the cubed potatoes in a large pot of salted water until they are fork-tender, about 15-20 minutes.

2. 2

   While the potatoes are cooking, bring another pot of salted water to a boil and add the chopped cabbage or kale. Cook them for about 5-7 minutes until they are tender. Drain and set aside.

3. 3

   Drain the cooked potatoes and return them to the pot. Mash them with a potato masher or a fork until they are smooth.

4. 4

   In a separate small saucepan, heat the milk or cream and butter over low heat until the butter is melted. Be careful not to let it boil.

5. 5

   Pour the warm milk and butter mixture into the mashed potatoes and stir to combine. The potatoes should become creamy and fluffy.

6. 6

   Fold in the cooked cabbage or kale, mixing them evenly with the potatoes.

7. 7

   Season the Colcannon with salt and black pepper to taste. Adjust the seasoning as needed.

8. 8

   Serve the Colcannon hot, garnished with chopped fresh parsley if desired.