Colcannon (Mashed Potatoes and Cabbage)

Colcannon is an Irish comfort dish of buttery mashed potatoes mixed with soft cabbage or kale and scallions. It's a natural for fall and winter, when potatoes and cabbage are easy to find at the market.

Serves 4 to 6 · 50 minutes

Ingredients

• Kosher salt
• 3 pounds potatoes, such as russet or Yukon Gold
• 6 tablespoons unsalted butter, divided
• 3 to 4 cups loosely packed chopped green cabbage or kale
• 1 bunch scallions, chopped
• 1 cup light cream (or milk or heavy cream)

Instructions

1. Fill a large pot halfway with water, add 2 tablespoons salt and bring to a boil over medium-high heat. Meanwhile, peel the potatoes and cut them into 1½- to 2-inch pieces, dropping them into the pot as you work.
2. Boil for 12 to 15 minutes, until very soft. Drain and set aside, and put the empty pot back on the stove.
3. Set aside a small handful of scallion greens for garnish. Melt 2 tablespoons butter in the pot over medium heat, then add the rest of the scallions, the cabbage and 1 teaspoon salt. Cook, stirring often, for about 7 minutes, until tender.
4. Pour in the cream, bring to a simmer and cook for 2 minutes.
5. Turn the heat to medium-low, add the potatoes and 2 more tablespoons butter, and mash as smooth or chunky as you like, working the cabbage and scallions through evenly. Stir until hot, keeping the bottom from scorching, then add more salt if needed.
6. Spoon into a serving dish, press a well into the center and drop in the last 2 tablespoons butter. Scatter the reserved scallions over the top and serve right away.

Tips

• Russets make a fluffier mash; Yukon Golds make it creamier.
• Fry spoonfuls of leftover colcannon the next day for crisp potato cakes, and top them with a runny egg.

Adapted from Kristina Felix, NYT Cooking.