Irish Colcannon

A favorite dish of our Fresh Manager Paul Henderson.
Dish Type: Lifestyle: gluten free, nut free, vegetarian


4  large russet potatoes peeled and cut into large chunks

Salt and pepper

5 Tbsp butter (with more butter for serving)

3 lightly packed cups of chopped savoy cabbage or other leafy green

3 green onions, minced

1 cup milk or cream


Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 teaspoons of salt, and bring to a boil. Boil until the potatoes are fork tender. Drain.

 Melt butter in a frying pan and once it's hot, add the cabbage. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.

While the greens are cooking mash the potatoes with the cream and salt and pepper and then add the cabbage and onion when done. Mix together well adding more salt and butter to taste.