Colcannon

By kimvess

Ingredients

• 2 1/2 lb. russet potatoes, peeled
• 8 tbsp. unsalted butter, plus more for serving
• 1/4 medium head green cabbage, cored and thinly shredded
• 1 cup milk
• 1/3 cup heavy cream
• 4 scallions, green parts only, finely chopped
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Place potatoes in a 6-qt. saucepan and cover with water by 1"; bring to a boil over high heat, and cook until tender, about 30 minutes. Drain, quarter, and set aside. Return pan to medium-high heat, and add butter; when melted, add cabbage, and cook, stirring, until wilted, about 5 minutes. Add milk, cream, and scallions, and bring to a boil; add potatoes, and using a potato masher, mash and stir potatoes until smooth and evenly incorporated. Season with salt and pepper, and transfer to a bowl. Serve hot with large pats of butter on top.