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.


Irish Cheddar Burgers with Crispy Bacon and Cabbage Slaw

Garlicky Mashed Potatoes

Basic Cheese Sauce for Mac 'n Cheese