Potato Mash with Braised Cabbage
By Tested and perfected in the Sur la Table kitchen
Potato Mash with Braised Cabbage
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 1-½ pounds russet potatoes, peeled
- 6 tablespoons unsalted butter, more for serving if desired
- ¼ medium cabbage, cored and thinly shredded
- ¾ cup whole milk
- ¼ cup heavy cream
- 1 teaspoon whole grain mustard
- 3 green onions, finely chopped
- Kosher salt and freshly ground black pepper, to taste
Colcannon is a traditional Irish potato recipe and a particular St. Patrick's Day favorite. It’s made from cabbage or kale, with milk, butter, cream, salt and pepper and served as an accompaniment with ham or Irish bacon.
In a large saucepan, place potatoes, cover with water and place on the stove over a high heat to boil. Cook the potatoes until tender, about 25 minutes.
Using a colander, drain the potatoes, cut into large cubes, and set-aside.
Place the butter into a medium saucepan, and place on the stove over a medium-high heat. When the butter is melted, add the cabbage and sauté until the soft, about 5 minutes. Add the milk, cream, and mustard. Bring the mixture to a boil, add the potatoes and using a potato masher, purée the potatoes until smooth. Add the green onions to the mix, and using a wooden spoon, thoroughly combine throughout the potatoes. Taste and season with salt and pepper.
To serve: Transfer the potato mixture to a bowl, and if desired, add additional dots of unsalted butter.
In a large saucepan, place potatoes, cover with water and place on the stove over a high heat to boil. Cook the potatoes until tender, about 25 minutes.
Using a colander, drain the potatoes, cut into large cubes, and set-aside.
Place the butter into a medium saucepan, and place on the stove over a medium-high heat. When the butter is melted, add the cabbage and sauté until the soft, about 5 minutes. Add the milk, cream, and mustard. Bring the mixture to a boil, add the potatoes and using a potato masher, purée the potatoes until smooth. Add the green onions to the mix, and using a wooden spoon, thoroughly combine throughout the potatoes. Taste and season with salt and pepper.
To serve: Transfer the potato mixture to a bowl, and if desired, add additional dots of unsalted butter.