Emerald Isle Eats: A Hearty Garlic Colcannon
Details
Irish mash, garlicked to glory
Ingredients
Instructions
Boil the Potatoes
Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
Sauté the Greens and Garlic
While the potatoes are boiling, melt half of the butter (4 tbsp) in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the shredded cabbage and chopped kale to the skillet. Sauté for 5-7 minutes, stirring often, until the greens have wilted and softened. Stir in the sliced green onions and cook for another minute, then remove from heat.
Mash the Potatoes
Once the potatoes are cooked, drain them well and return them to the pot. Mash them until they are smooth but still have a slightly rustic texture. You can use a hand masher or a ricer for the best results.
Combine
Pour the warmed milk and the remaining 4 tablespoons of butter into the mashed potatoes. Stir until creamy and well combined.
Mix and Serve
Gently fold the sautéed garlic and greens mixture into the creamy mashed potatoes until everything is evenly incorporated. Season generously with salt and pepper to your taste.
Finishing Touches
To serve in the traditional Irish way, spoon the colcannon into warm bowls and make a well in the center of each serving. Add a small knob of butter to the well and let it melt into the potatoes. Enjoy immediately!
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