COLCANNON (MASHED POTATOES WITH KALE OR CABBAGE AND GREEN ONIONS)
6 to 8 servings
This is an Irish favorite. The British often form leftover colcannon—or leftover mashed potatoes and cabbage—into a cake, fry it, and call it “bubble and squeak,” after the noise it makes while cooking.
Place in a large saucepan or Dutch oven with cold water just to cover:
- 2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into 1½-inch chunks
Bring to a boil, then cover, reduce the heat to maintain a gentle boil, and cook for 10 minutes. Uncover and pile on top of the potatoes:
- 2 bunches green onions or 2 medium leeks, trimmed, halved lengthwise, well cleaned, and sliced
- 1 bunch kale, trimmed, or 1 small green cabbage (about 1 pound), cored and chopped into 1-inch pieces
Cover the pan again and cook until the potatoes are tender, about 5 minutes more. Drain and return the potatoes, green onions or leeks, and kale or cabbage to the pan. Mash the mixture over low heat, adding:
- ½ cup milk or half-and-half, warmed
- ½ to 1 stick (2 to 4 ounces) butter, to taste, softened
- (¼ cup minced chives)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
When the mixture is coarsely mashed, taste and adjust the seasonings.