Colcannon

 

 
This can be served as a side dish for the Irish Stew or Guinness Pie (see post from 2012).  For a variation, substitute half of the potatoes with parsnips. You can add chives, leeks, or bacon too.   

Ingredients:

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

• salt

• 5-6 Tbsp unsalted butter (with more butter for serving)
• 3 lightly packed cups of chopped kale, cabbage or chard. (I used cabbage)
• 3 green onions (including the green onion greens), minced (about 1/2 cup) (I did not use these but substituted 1 small chopped onion. The green onion would have added more of the lovely green color. 
• 1/2 - 1 cup milk or cream

Method:

Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 1 tablespoon of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain and keep warm in the pot. in a colander.

 
In a saute pan,  over medium-high heat, melt the butter.  Once it's hot, add the cabbage and onion*.  Cook for 5-10 minutes, or until they are wilted and have given off some of their water. *If using only green onions, add at this point and cook 1 minute more.

Pour the milk or cream into the potatoes and mash with a potato masher.  Do not use a mixer as you want them a bit chunky and not too creamy.

Add the sauteed greens to the mashed potatoes and mix well.  Place in a casserole or serving dish,  add a dash of salt if necessary, and serve hot, with a knob of butter in the center.  Serves 4 as a side dish.