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Colcannon (Irish Potato Salad)

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

  • 5 russet potatoes
  • 1/2 cup unsalted butter
  • 1/4 cup whole milk
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 large thinly sliced shallots
  • 1 large halved and thinly sliced leek
  • 1 bunch stemmed and coarsely chopped kale
  • 1 head cored and coarsely chopped napa cabbage
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup tops, chopped green onion

Directions

Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.

Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Sauté until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.

Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.