Mashed Potatoes – Colcannon
- 4 pounds of Russet or Yukon Gold potatoes do not use a waxy potato
- 1 head savoy cabbage or white cabbage
- 1 cup milk or cream
- 1 stick of butter 4-oz., divided in 3 parts
- 5 Scallions chopped (optional)
- Salt and pepper
- Fresh parsley or chives
- Peel the potatoes and put in pot with enough water to cover by a couple of inches and boil.
- While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly and put into a large saucepan filled with boiling water.
- Keep at a low rolling boil until the cabbage is just wilted. This can take from 3-5 minutes. Test it and don't let it overcook - if anything it should be slightly undercooked.
- When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one-third of the butter and cover. Leave it covered and in a warm place but not on a burner, with the butter melting gently into it while you continue.
- When the potatoes are soft, drain the water and return the potatoes to the saucepan. With the drained potatoes in, set the burner to low, leaving the lid off so that any excess moisture can evaporate. When they are perfectly dry, add the milk to the saucepan, along with a third of the butter and the chopped scallions (if you are using them). Allow the milk to warm but not boil, it is about right when the butter has fully melted and the pot is starting to steam.
- With a potato masher or fork, mash the potatoes thoroughly into the butter/milk mixture. Do NOT pas through a ricer, or worse, beat with a mixer as it will make the potatoes gluey.
- Mix the cabbage thoroughly into the mashed potatoes. Season with a little salt and sprinkle with fresh parsley or chives.
- To serve, make a small well in the center of the potatoes and insert the additional third of butter to let it melt.