I recommend using Irish butter in this recipe. Brands like Kerry Gold can be found at local supermarkets ( I bought mine at Trader Joe’s). It adds an nice golden hue to the dish. I prefer to use the unsalted version so I can season for myself, but if you are a salted butter type of cook just note to adjust the seasoning at the end. For a little table flair, place a large pat of the yummy golden butter on the dish before serving.
3 lbs russet potatoes, peeled and cut into 2″ pieces
6 cups green cabbage – chopped
1 stick unsalted butter (1/2 stick for saute/1/2 stick for mashing)
2 leeks, white part only – chopped OR 1 yellow onion – chopped
1 cup whole milk, heated
Put potatoes in a saucepan and cover with water by about an inch. On the stove top over high heat bring the potatoes to a boil. Boil potatoes for about 15 minutes or until potatoes yield easily to piercing with a knife.
While the potatoes boil, saute the cabbage and leeks (or onions) in half a stick of butter until tender.
Drain potatoes and either mash or put through a ricer, stir in the warm milk, remaining half stick of butter and the cabbage/leek mixture. Season with salt and pepper to taste.
**Colcannon can be made ahead of time and reheated on the stove top under very low heat, covered.