Name: Colcannon
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks -; Salt -; 5 to 6 Tbsp unsalted butter (with more butter for serving) -; 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green -; 3 green onions (including the green onion greens), minced (about 1/2 cup) -; 1 cup milk or cream -

Ingredients for - Colcannon

1. 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks

2. Salt

3. 5 to 6 Tbsp unsalted butter (with more butter for serving)

4. 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green

5. 3 green onions (including the green onion greens), minced (about 1/2 cup)

6. 1 cup milk or cream

How to cook deliciously - Colcannon

1 . Stage

Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.

2 . Stage

Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3 to 4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.

3 . Stage

Mash the potatoes with milk or cream and greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center. Did you love the recipe? Give us some stars and leave a comment below!