Colcannon

Name: Colcannon
Total time: 34 min
Yield: 2 servings
Cuisine: irish
Ingredients: 3 pcs Potato; 300 g Green Cabbage; 4 pcs Scallion; 90 g Butter; 120 ml Whole Milk; 2 tsp Sea Salt; 0.5 tsp Black Pepper

Buttery mashed potatoes folded with silky greens and scallions, finished with a warm butter well.

Ingredients

3 pcs Potato
300 g Green Cabbage
4 pcs Scallion
90 g Butter
120 ml Whole Milk
2 tsp Sea Salt
0.5 tsp Black Pepper

Method

Peel and cut {potato} into even chunks, then finely shred {green_cabbage} and thinly slice {scallion}, keeping the green tops separate for finishing.
Put {potato} in a saucepan of cold water, add {sea_salt}, and bring to a gentle boil over medium-high heat. Cook until the edges are floury and a knife slips in easily.
Melt {butter} in a large skillet over medium-low heat, add the white parts of {scallion} and a pinch of {sea_salt}, and sweat until softened without colour. Add {green_cabbage} and cook gently until tender and silky, then stir in {whole_milk} to warm through.
Drain {potato} well and let the steam dry off briefly so the mash stays fluffy. Mash in the hot pan with {butter}, season with {sea_salt} and {black_pepper}, then fold in the warm {green_cabbage} mixture until soft, rich, and lightly streaked with green.
Spoon the {potato} mixture into warm bowls, make a small well, add the remaining {butter} to melt, and scatter over the green tops of {scallion} for a fresh finish.