Potatoes were introduced to to Europe by 16th century explorers. This is an Irish dish of boiled potatoes and cabbage or kale mashed together and flavoured with onion, shallots, or leeks and cream or butter. The word ‘colcannon’ is from the Gaelic cal ceannann’ which literally means white-headed cabbage.  Starchy potatoes are best for light and fluffy mash.

Serves 8 as a side 4 as a main

4 russet potatoes (about 2 pounds/900g), peeled and cut into large chunks

1-2 tablespoons/15-30ml/g Salt 

6 tablespoons/86 grams 1 1/2 sticks unsalted butter  

2 pounds/1kg   chopped kale, cabbage, chard, or other leafy green

3 green onions (including the green onion greens)/1 leek or 1 medium onion , minced (about 1/2 cup/118ml)

1 cup/250ml milk or cream

1-2 tablespoons/15-30ml/g Salt  

Place the potatoes in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil. Cover the pot and turn off the heat. Let potatoes sit for 12-15 minutes or very tender. Drain the potatoes. In the same pot cook the greens and the onions with butter: Cook on medium heat for 3-4 minutes, or until they are wilted. Remove the greens to a bowl. Place the potatoes back into the pot on low heat. Mash the potatoes. Pour in the milk or cream, mix well.  Add greens back into the potatoes. Mix well add salt to taste. Place in serving dish and dot with a little more butter.