Irish Colcannon (Cocolarkincooks)

Ingredients

• 2.5 lb Yukon Gold potatoes, halved, no need to peel
• Salt for the boiling water, to taste
• 0.5 stick butter (4 tbsp)
• 1 bunch spring onions (scallions), finely chopped, with a small handful set aside for garnish
• 0.5 each small head green cabbage (about 1 lb), cored and finely chopped
• Salt and pepper, to taste
• 0.5 cup heavy cream, plus a splash more if needed (1/2 to 3/4 cup)
• A pat of salted butter for serving, to taste

Instructions

1. 1

   Put the halved potatoes in a saucepan, cover with cold water and bring to a boil. Salt the water once it boils.

2. 2

   Boil until tender all the way through, about 15 to 20 minutes.

   15 min
3. 3

   Meanwhile, core and finely chop the cabbage and finely chop the spring onions, setting a small handful of onions aside for the garnish.

4. 4

   Drain the potatoes, cover them with a clean tea towel and let them steam dry while you cook the cabbage.

5. 5

   Melt the half stick of butter in a Dutch oven over medium heat. Add the spring onions and cook for a couple of minutes.

6. 6

   Add the cabbage, season with salt and pepper and cook, stirring, until soft and wilted down, about 5 to 8 minutes.

   5 min
7. 7

   Turn the heat to low, cover and cook for 10 minutes.

   10 min
8. 8

   Pour the cream into the cabbage.

9. 9

   Pass the potatoes through a ricer straight into the pot. You don't need to peel them first, because the skins stay behind in the ricer.

10. 10

    Mix everything together with a wooden spoon. Add a splash more cream if it's stiff, then taste and adjust the salt.

11. 11

    Spoon into a serving bowl, make a well in the center and drop in a pat of salted butter to melt into a golden pool. Sprinkle with the reserved spring onions.