1 hour 10 minutes
These traditional Irish mashed potatoes (called colcannon) are made with cooked cabbage, creamy potatoes, milk, and green onion, then topped with crumbled bacon.
‣ 1/2 head cabbage, roughly chopped ‣ 8 cup water, divided ‣ 6 medium russet potatoes, peeled and quartered ‣ 1 cup whole milk ‣ 1/2 cup green onion, chopped ‣ 1 teaspoon salt ‣ 1 pinch black pepper ‣ 2 tablespoon salted butter, plus more for garnish (optional) ‣ cooked and crumbled bacon, for garnish (optional) ‣ fresh chopped parsley, for garnish (optional)
First, cook cabbage in a large pot with a few cups of water. Drain the cabbage, but reserve the water it cooked in. Place cabbage in a bowl, cover, and set aside, ideally in a place where the cabbage will stay warm.
Place potatoes in a large pot. Pour in the cabbage water, then fill the rest of the pot with fresh water until the tops of the potatoes are covered. Cook potatoes until tender.
While potatoes cook, add milk, green onions, and seasonings to a small saucepan. Bring to a boil and let cook for about 20-30 seconds, then remove from heat.
Once the potatoes are cooked, mash them to whatever consistency you like.
Add in the cooked cabbage and milk mixture. Gently stir everything together.
Toss in the butter, then stir until everything is combined.