Colcannon

Name: Colcannon
Ingredients: 8 tablespoons (1 stick) unsalted butter; 2 onions, sliced; 6 potatoes, or 5 to 6 cups leftover mashed potatoes; Coarse salt; 1 cup milk, warmed; Freshly ground black pepper; 2 cups leftover cooked greens such as cabbage, kale, or collards

7 ingredients

2 steps

Ingredients

8 tablespoons (1 stick) unsalted butter
2 onions, sliced
6 potatoes, or 5 to 6 cups leftover mashed potatoes
Coarse salt
1 cup milk, warmed
Freshly ground black pepper
2 cups leftover cooked greens such as cabbage, kale, or collards

Directions

1

Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook until they are golden and caramelized, 15 to 20 minutes.
2

Meanwhile (if starting with raw potatoes), boil the potatoes in salted boiling water until tender, 10 to 20 minutes. Drain, reserving 1 cup of the cooking water. Peel and discard the skins and mash the potatoes with the milk and 2 tablespoons of the butter. If the potatoes are too thick, add some of the cooking water to achieve a smooth consistency. Season the potatoes with salt and pepper. Stir in the cooked greens. Melt the remaining 3 tablespoons butter. To serve, place a mound of potatoes and greens in a shallow bowl and make a well in the center. Fill with some melted butter and top with some of the fried onions.