Bring your potato mash to a whole new level by turning it into creamy Irish Colcannon! Mix buttery mashed potatoes with sautéed kale and leeks, top it with spring onions and a knob of butter. This is the perfect potato side dish.
- 2 large Russet potatoes, peeled and cut into 2 inch pieces
- 1/2 cup whole milk or heavy cream
- 2 garlic cloves, peeled and smashed
- 1 teaspoon whole black peppercorns
- 1/4 teaspoon sugar
- 1/4 teaspoon salt, plus more to taste
- 6 tablespoons butter, divided
- 1/2 head of green cabbage, thinly sliced and cut into about 2 1/2 inch strips
- 3 tablespoons chopped chives or green onions
Bring a pot of water with the potatoes to boil, turn down to a simmer, cover and cook until the potatoes are just fork tender. Drain.
In the meantime, combine the milk/cream, garlic, and peppercorns in a small saucepan.
Bring just to a simmer, then remove from the heat, stir in the sugar and salt and allow to infuse while the potatoes cook.
In a large frying pan, melt 1 Tbs. of the butter over medium-high heat until foaming, then add the cabbage, stirring occasionally, and cook until softened and starting to get nicely browned in places. Remove from the heat.
Cut 3 of the remaining Tbs. of butter into chunks and place them in the bottom of a bowl. Strain the infused milk/cream into the bowl. Then, using a potato ricer, rice the potatoes into the bowl. Gently fold the potatoes, cream and butter together with a wooden spoon. Then gently stir in the cabbage and the chives/green onions. Season with more salt to taste.
Divide into bowls. Make a little divot in the potato-cabbage mixture in each bowl and add a pat of the remaining butter to each.
If you have any leftovers, you can make them into potato-cabbage cakes the next day. Just stir in 1 beaten egg per cup of leftovers. Mix just until combined, then gently form the mixture into patties. Fry in butter until golden brown on each side, then serve. Yum.
Source : food52.com