Colcannon Recipe: Irish Mashed PotatoesMarie Bostwick
Rich and comforting Irish mashed potatoes with cabbage and green onions.
Equipment
- 1 Big pot for boiling potatoes
- 1 Large skillet to saute cabbage and green onions
- 1 Pressure cooker with sealing ring
Ingredients
Main ingredients
- 2 pounds Potatoes peeled and cut into 2-inch chunks
- 4 tablespoons Butter divided, use Kerrygold if possible
- 3 cups Green cabbage chopped, or use kale
- 1 bunch Green onions chopped fine, about 5 or 6 stalks
- 1 cup Whole milk or use cream or half and half
- Kosher salt for seasoning
- Pepper freshly ground
Instructions
Instructions
- Place peeled and chunked potatoes in a big pot. Cover with cold water and add a good pinch of kosher salt. Bring to boil, then simmer till fork-tender, about 20 minutes.
- While potatoes cook, melt 2 tablespoons butter in skillet over medium heat. Toss in chopped cabbage and cook till softened, 5-7 minutes.
- Stir in chopped green onions and cook another 2-3 minutes.
- Drain potatoes once done. Put ’em back in pot and get ready for the mix.
- Add sautéed cabbage and green onions to potatoes. Drop in remaining butter and pour in whole milk. Season with kosher salt and pepper.
- Use a potato masher till everything’s smooth and creamy. Add more milk bit by bit if you want it looser.
- Put the pot into your pressure cooker setup, seal it up good with sealing ring already checked for leaks.
- Cook on high pressure for 5 minutes, then do a quick release.
Notes
Store covered in the fridge for up to 3 days. Reheat with a splash of milk to bring back that creamy texture.