Colcannon (Irish Mashed Potatoes)

🧂 Ingredients

• 2 pounds russet potatoes

  (peeled and cut into 1-inch chunks)
• 3 tablespoons butter

  (divided)
• 4 cups green cabbage

  (thinly sliced)
• salt

  (to taste)
• pepper

  (to taste)
• 1/2 cups heavy cream
• 3 scallions

  (white and green parts sliced thin)
• 1/4 teaspoon ground mace

Instructions

• 1 Add the potatoes to a medium pot of cold, salted water.
• 2 Bring to a boil and cook until fork-tender, about 8-10 minutes.
• 3 While the potatoes are cooking, add 1 tablespoon of the butter to a large
  skillet over medium heat.
• 4 Once the butter is melted, add the cabbage and season with a pinch of salt and
  pepper.
• 5 Cook until tender, stirring frequently, about 5 minutes. Set aside.
• 6 Warm the heavy cream, remaining 2 tablespoons of butter, and scallions in a
  small sauce pot over low heat until the butter is melted and warmed through.
• 7 Once the potatoes are done cooking, drain well and transfer to a large bowl.
• 8 Add half of the warm cream mixture and mash, gradually adding more of the cream
  and scallions until the desired fluffiness is achieved.
• 9 Stir in the cabbage and mace until evenly blended.
• 10 Season with salt and pepper, as needed.
• 11 Garnish with fresh, minced parsley, if desired.

Nutrition Info