Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and quartered
  • 1 teaspoon salt, plus more to taste
  • 4 tablespoons (57g) unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 1/2 head (approximately 8 ounces/225g) green cabbage, shredded (or chopped kale)
  • 1/2 cup (120ml) whole milk
  • 1/4 teaspoon black pepper, plus more to taste
  • Optional: 2 tablespoons chopped fresh parsley or chives, for garnish

Instructions:

  1. Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Cook until tender, about 15-20 minutes. Test for doneness with a fork.
  2. While potatoes cook, melt 2 tablespoons butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add cabbage (or kale) and cook until wilted and tender, about 5-7 minutes. Season with salt and pepper to taste.
  3. Drain potatoes and return them to the pot. Mash thoroughly using a potato masher or ricer until smooth.
  4. Heat milk and remaining 2 tablespoons butter in a small saucepan or in the microwave until butter is melted. Gradually add the warm milk mixture to the mashed potatoes, stirring until smooth and creamy.
  5. Gently fold in the sautéed onion and cabbage (or kale) mixture into the mashed potatoes.
  6. Season with additional salt and pepper to taste. Garnish with fresh parsley or chives (if using). Serve hot. Enjoy this delicious colcannon recipe ireland!