Colcannon Potatoes are an Irish mashed potato recipe that are mixed with sauteed cabbage and green onions in addition to the butter and milk. Amazingly delicious, and easy to make!
Wash the potatoes and use a vegetable peeler to remove the skin.
Dice the potatoes into large chunks.
Place the potato chunks into a large pot and fill it with water until the potatoes are covered.
Bring the water to a boil and add a pinch of salt.
Turn the heat down to medium-high and allow the potatoes to simmer for 15-20 minutes, or until fork tender.
While the potatoes are simmering, take this time to slice the cabbage into thin strips and small pieces. Also slice the green onions (but keep them separate from each other).
When the potatoes are done, drain them into a large colander in the sink.
Return the empty pan to the stovetop and place the butter into the pan. Turn the stovetop back on to medium heat.
When the butter is melted, add the shredded cabbage and stir to toss in the melted butter. Cook, stirring frequently, until the cabbage is starting to become wilted, about 5-6 minutes.
Add in the green onions and cook for an additional minute.
Turn the heat off the stovetop but leave the pan on the burner.
Add the potatoes back to the pan and add an additional pinch of salt, and the milk.
Use a potato masher to mash the potatoes and combine all the ingredients. Taste and adjust the salt to taste.
Place the potatoes into a serving bowl, and serve with an additional pat of butter on top.
Notes
Leftovers can be stored in an air tight container in the fridge for up to 3 days.