This Irish dish is perfect for those cold fall and winter days. It combines buttery mashed potatoes, tender cabbage, and green onions. It also includes crispy bacon bits.

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 6-8

Ingredients:

2 lbs russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks

6 tbsp salted or Irish butter, divided

1 small head of green cabbage (about 1 lb) or 1 bunch of kale, cored and shredded

1 bunch green onions (scallions), thinly sliced

1/2–3/4 cup whole milk or heavy cream, warmed

Salt and black pepper to taste

What to do:

Place chopped potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil. Reduce the heat and let them simmer for 15–20 minutes or until fork-tender.

While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet or frying pan over medium heat. Add the cabbage or kale and cook, stirring occasionally, until they are perfectly tender, about 5–8 minutes. Then, add the green onions and give them another minute of cooking for enhanced flavor.

Drain the potatoes thoroughly and place them back in the warm pot. Incorporate the remaining 4 tablespoons of butter along with the warmed milk or cream. Mash them until you achieve the consistency you want.

Stir the sautéed greens and onions into the mashed potatoes. Generously season with salt and pepper to taste. Add few pads of butter on top. Sprinkle green onions over the dish.

Christina’s Notes:

Fry some bacon (4 to 5 slices) until crispy, and use the rendered fat to sauté the cabbage. Crumble the cooked bacon and fold it into the finished Colcannon.