Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year.
Yield: serves 6-8
- 4 lb. large red potatoes (about 9), peeled and quartered
- 12 tbsp. butter
- 1⁄2 small head cabbage, cored and thickly sliced
- 2 lightly packed cups chopped greens (any combination of spinach, parsley, kale, or broccoli or cauliflower leaves)
- 1 1⁄3 cups milk
- 4 scallions, green part only, chopped
- Salt and freshly ground black pepper
- Put potatoes into a steamer basket over a large pot of simmering water and steam over medium heat until tender, about 45 minutes.
- Meanwhile, bring 1⁄2 cup water and 2 tbsp. of the butter to a boil in a small pot over medium-high heat. Add cabbage, reduce heat to medium-low, and cook until just tender, about 15 minutes. Drain well, discarding liquid, and set aside.
- Melt 2 tbsp. of the butter in a large skillet over medium-high heat. Add chopped greens and sauté until just wilted, about 2 minutes. Add cabbage and cook until heated through, 1–2 minutes, then transfer to a large mixing bowl.
- Put milk, scallions, and remaining butter into a small pot and bring to a simmer over medium heat. Simmer until scallions are softened, 1–2 minutes, then add to cabbage mixture and cover to keep warm.
- When potatoes are done, add to cabbage mixture and mash with a potato masher until fluffy and smooth with some chunks. Season to taste. Serve hot.