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Recipe courtesy of Jason Priestley
Recipe courtesy of Jason Priestley
Watch how to make this recipe.
Colcannon (Irish Potato Salad)
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 3 to 4 servings
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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 3 to 4 servings
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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