My dad's version uses scallions and leeks, but you may use cabbage or kale if you prefer.
How to Make Colcannon
- Cook potatoes in a large pot of boiling water for 15-20 minutes. Drain well and mash with a potato masher until smooth and velvety. Season to taste with salt and pepper, add 4 Tbsp butter and cream together. Stir well. The mashed potatoes should be creamy. Keep them warm.
- Cut leeks into chunks. Cook in small skillet, add remaining 2 Tbsp butter and cook until just done.
Pour leeks and cooking butter into potatoes and mix well. Mix in scallions. Mix well again.
Season well with salt and pepper.
- Serve along side beef roast or pot roast or even some lamb.