Colcannon (Irish Potato Salad)

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
3 to 4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 5 russet potatoes
  • 1/2 cup unsalted butter
  • 1/4 cup whole milk
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 large shallots, thinly sliced
  • 1 large leek-halved and thinly sliced
  • 1 bunch kale, stemmed and coarsely chopped
  • 1 head napa cabbage, cored and coarsely chopped
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoons salt
  • 2/3 cups chopped green onion tops
Directions

Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.

Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.

Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    St. Patrick's Day