Colcannon (Irish Potato Salad)

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

Yield:
3 to 4 servings
Level:
Easy

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.


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    This recipe is featured in:

    St. Patrick's Day