Recipe courtesy of Jason Priestley

Colcannon (Irish Potato Salad)

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 3 to 4 servings
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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


  1. 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.
  2. 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.
  3. Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.