Ingredients
- 2 pounds russet potatoes peeled and cut into chunks
- 1/4 cup unsalted butter plus extra for serving
- 1/2 head green cabbage shredded
- 4 green onions thinly sliced
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until potatoes are tender, about 15-20 minutes. Drain and return to the pot.
- While the potatoes are cooking, melt the butter in a skillet over medium heat. Add the cabbage and green onions, cooking until the cabbage is wilted and onions are soft, about 5-7 minutes.
- Mash the boiled potatoes with the milk until smooth. Fold in the cooked cabbage and green onions. Season with salt and pepper to taste.
- Transfer the colcannon to a serving dish. Make a well in the center and add a pat of butter. Serve warm.
