Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1/2 cup cream
- 4 tablespoons unsalted butter, divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup scallions, finely chopped
- 1 cup sautéed kale or cabbage, chopped
Instructions
- Place the diced potatoes in a large saucepan, cover with cold water, and sprinkle in a little sea salt. Bring to a vigorous boil.
- Cook the potatoes for approximately 15 to 20 minutes, or until fork-tender. Drain thoroughly.
- In a separate small saucepan, gently warm the cream and 2 tablespoons of butter over low heat until the butter melts and the cream is heated through.
- Return the drained potatoes to the large pot and mash until creamy. Gradually pour in the warm cream mixture, stirring continuously.
- Fold in the sea salt, black pepper, chopped scallions, and sautéed kale or cabbage until evenly mixed.
- Spoon the colcannon into a serving bowl, creating a small indentation in the center. Place the remaining 2 tablespoons of butter into the well and allow it to melt before serving.
Notes
- For an even richer flavor, consider using half-and-half instead of cream.
- Incorporate crispy pancetta or caramelized shallots for added depth of taste and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 0g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg