Make colcannon for St. Patrick's Day with sauteed leafy greens and mashed potatoes if you are looking for a traditional Irish side dish.
¼cup(60g)unsalted buttercut into 4 slices
½cup(120ml)whole milkor whipping cream
2cups(109g)green cabbage¼” shreds
½cup(42g)sliced green onionswhite and green parts
Boil the Water - In a large pot, heat water over high heat until warm. Add 1 teaspoon of salt and stir to dissolve, then bring to a boil. Meanwhile, prepare the potatoes.
Prepare the Potatoes - Peel the potatoes and cut them into 1-inch pieces. Add to a colander and rinse under cool water to remove excess starches until the water runs clear, about 1 minute. Drain well.
Cook - Add the potatoes to the boiling water. Cook until fork-tender but not falling apart, about 15-minutes.
Drain - Pour the potatoes into a colander and rinse with hot water to remove any residual starches, about 30-seconds. Shake and drain well.
Mash - Set a food mill, ricer, or fine-mesh strainer over the pot used to cook the potatoes. Working in batches, press the potatoes through into the pot. If using a strainer, use the back of a spoon. Alternatively, use a potato masher.
Season - Add butter and gently fold into the potatoes. Microwave the milk for 30 to 45 seconds until warmed to about 120ºF (49ºC). Add ½ teaspoon of salt to the milk and whisk to dissolve. Gradually fold the milk into the potatoes in three additions, allowing it to absorb before adding more—season with salt and pepper to taste.
Saute the Vegetables - Heat a large skillet over medium heat. Add 2 tablespoons of butter. Once melted, add the cabbage, kale, ½ teaspoon of salt, and black pepper. Saute until the greens wilt, and most moisture evaporates, about 3 to 4 minutes. Add the green onions and saute until tender, about 2 minutes.
Combine Ingredients - Add the sauteed vegetables to the mashed potatoes. Gently fold to combine. If needed, rewarm over medium heat, stirring occasionally. If desired, garnish with black pepper and green onions.
Recipe Yield: 3 cups
Serving Size: ½ cup
Make it Dairy-Free: Substitute butter for olive oil, dairy-free butter, or margarine. Use non-dairy milk like cashew, almond, or oat milk. The flavor will differ slightly and may not be as creamy.
Storing: Cool the potatoes thoroughly, then transfer them to an airtight container and refrigerate them for up to 3 days. Freeze for about one month.
Reheating: Warm on the stovetop over medium-low heat. Or cover and microwave on high power in 30-second intervals, stirring in between, until warmed through. Frozen potatoes can be defrosted overnight, then reheated, or rewarmed when still frozen.