Traditional Irish Colcannon

Before you start

• The steam-dry is non-negotiable.

  Boiling potatoes introduces water, which is the absolute enemy of a fluffy mash. Returning the drained potatoes to the hot pot to evaporate the residual surface moisture is the single most important trick you will learn for perfect potatoes.

• Source the right dairy.

  Traditional Irish food is renowned for its dairy. Do not substitute low-fat milk, and ensure you use a premium European-style butter like Kerrygold to accurately replicate the rich, grass-fed butter of the homeland.

Ingredients

• Russet potatoes3 lb
• Savoy cabbage1 small
• whole milk1 cup
• scallions6 med
• premium Irish butter8 tbsp
• kosher salt1 tsp
• black pepper1/2 tsp

Method

1. 01

   Boil the potatoes.

   Place the cubed potatoes in a large heavy-bottomed pot or Dutch oven, cover them with cold water by about an inch, and add a generous pinch of kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until the potatoes are completely tender and can be easily pierced with a sharp knife.

2. 02

   Infuse the milk.

   While the potatoes are boiling, place the milk, 2 tablespoons of the butter, and the white and light green parts of the sliced scallions into a small saucepan. Warm over medium-low heat until the milk is hot and steaming, then remove from heat and set aside to let the scallions steep.

3. 03

   Wilt the cabbage.

   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely shredded cabbage and a pinch of salt, sautéing gently for 5 to 7 minutes until the cabbage is deeply softened, tender, and wilted.

4. 04

   Execute the steam-dry.

   When the potatoes are tender, drain them thoroughly in a colander and immediately return them to the hot, empty pot. Place the pot back over low heat for 1 to 2 minutes, gently shaking it until the surface moisture evaporates and the potatoes look dry and slightly chalky.

5. 05

   Mash and combine.

   Remove the pot from the heat and begin mashing the potatoes quickly while they are still piping hot. Gradually pour in the hot infused milk and scallion mixture, continuing to mash until the potatoes are incredibly fluffy and smooth.

6. 06

   Fold and season.

   Switch to a wooden spoon and gently fold in the cooked cabbage, the remaining dark green scallion tops, and 2 more tablespoons of butter. Taste generously, seasoning with plenty of kosher salt and freshly cracked black pepper until assertively flavored.

7. 07

   Serve with a butter well.

   Transfer the steaming Colcannon to a large warmed serving bowl and use the back of a spoon to create a deep well in the center of the mash. Place the remaining 2 tablespoons of butter directly into the well so it melts into a golden pool, instructing your family to dip each forkful into the melted butter center.

Notes

• The ultimate breakfast farls.

  Traditional Irish cooks never waste leftover Colcannon. The next morning, form the chilled leftovers into flat potato cakes and fry them in a skillet with a little butter or bacon fat until crispy and browned on both sides to serve alongside fried eggs.

• A note on bacon.

  While adding bacon directly into the mash is an Irish-American pub invention, if you crave that smoky flavor you can fry a few slices of thick-cut bacon, crumble it, and sprinkle it over the top as a garnish. Try it in its pure, vegetarian form first, though.