Colcannon Mashed Potatoes

by Stuart O'Keeffe 1:32 PM, November 15, 2017

Aired November 16, 2017

Serves 4 to 6 servings

2 pounds Russet potatoes, peeled and cut into large chunks
7 tablespoons unsalted butter (plus more butter for serving)
3 lightly packed cups chopped kale or cabbage
3 green onions, minced (plus some for garnish)
1 cup milk, cream or half-and-half


Put the potatoes in a medium pot, cover with salted water. bring to a boil for about 20-25 minutes. Drain in a colander.

Return the pot to the stove and set over medium-high heat. Melt the butter, add the greens and sauté for 3 minutes. Add the green onions and cook 1 minute more. Pour in the milk, cream or half-and-half, and mix well.

Pass the potatoes through a ricer and add to the pot. Reduce the heat to medium and mash potatoes with a fork or potato masher.

Add more butter for garnish and sprinkle with any leftover green onions.

Excerpt from "The Quick Six Fix" by Stuart O'Keeffe. Copyright © 2017 by Stuart O'Keeffe. Used with permission by William Morrow Cookbooks. All rights reserved.


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