Colcannon

3 pounds golden potatoes, peeled and diced
sea salt
4 tablespoons olive oil or butter
4 cups cabbage and kale, chopped
6 green onions, diced
1 cup cream or milk

Place potatoes in a large stockpot. Cover with water, and sprinkle with a pinch of salt. Heat and bring to a boil. Simmer for 15-20 minutes or until potatoes are tender and easily mash with a fork. Drain the potatoes and set aside.

Add the oil or butter to the stockpot and heat over medium-high heat. Add the chopped cabbage and/or kale and sprinkle with salt. Sauté the cabbage for 3 minutes or until wilted. Add in green onions, pour in cream and mash using a potato masher or ricer until most lumps are removed. Serve with a pat of butter or as a bed for a hearty stew.


Makes 6 servings.