Colcannon
"Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. There are as many versions of this classic dish as there are Irishmen: Some cooks add carrots or kale to the mix, others incorporate butter, bacon, and caramelized onions. I recently tried a dairy-free version in Cashel, County Tipperary, where dark green cabbage was simmered in chicken stock and mashed with salted, boiled potatoes. Sacrilege? Probably. But still, so delicious. —Brenda Weaver, a Florida-based writer and illustrator..."
INGREDIENTS
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2½ lb. russet potatoes, peeled
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8 tbsp. unsalted butter, plus more for serving
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¼ medium head green cabbage, cored and thinly shredded
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1 cup milk
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⅓ cup heavy cream
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4 scallions, green parts only, finely chopped
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Kosher salt and freshly ground black pepper, to taste
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