Traditional Irish colcannon is creamy mashed potatoes tossed with sautéed cabbage and lightly seasoned with salt and pepper. It really is a match made in heaven.
- 5 Large russet potatoes, peeled and cut into chunks
- 5 tablespoons Butter, divided
- ½ cups Heavy cream
- ½ heads Chopped green cabbage
- 2 Green onions, sliced
- Salt and pepper to taste
Place the potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil and cook, 15 to 20 minutes, until tender. Drain well, taking care to remove excess water. Add 2 tablespoons of butter and cream. Cover and let the butter melt.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add cabbage and cook until tender, about 10 minutes. Add the green onions and cook an additional 1 minute.
Mash the potatoes and gently stir in the cabbage mixture. Season with salt and pepper to taste. Make a small well in the top and add the remaining tablespoon of butter.