Ingredients:

  • 1 kg potatoes, such as Maris Piper or Yukon Gold, peeled and quartered
  • 200ml milk
  • 50g unsalted butter, plus extra for serving
  • 1 medium onion, finely chopped
  • 300g green cabbage, finely shredded (or kale, finely chopped)
  • Salt and freshly ground black pepper, to taste
  • Optional: 100g cooked ham or bacon, diced

Instructions:

  1. Place the potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.
  2. While the potatoes are cooking, gently heat the milk in a small saucepan. Melt 25g of the butter in the milk.
  3. Melt the remaining 25g of butter in a large frying pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
  4. Add the shredded cabbage (or kale) to the pan with the onions. Cook until softened and wilted, about 5-10 minutes, stirring occasionally. If using ham/bacon, add it during the last few minutes of cooking to warm through.
  5. Return the drained potatoes to the saucepan. Use a potato masher or ricer to mash them until smooth.
  6. Gradually add the warm milk and butter mixture to the mashed potatoes, mixing until creamy and smooth. Stir in the cooked cabbage (or kale) and onion mixture. Season to taste with salt and pepper. This colcannon recipe brings the best of Irish flavors.
  7. Serve hot, with a knob of butter melting on top.