Classic Colcannon for St. Patrick's Day

Did you ever eat colcannon when 'twas
made with yellow cream,
and the kale and praties blended like
the picture in a dream?
Did you ever take a forkful and dip it in
the lake
of the clover-flavored butter your mother
used to make? - old Irish song

Colcannon is a wonderful blending of fluffy mashed potatoes mingled with cabbage or kale and onions. Homey and humble, it is a fine main dish for a light supper. For heartier fare, add a broiled lamp chop and a pint of Guiness.

Classic Colcannon
serves 4
print recipe

4 cups hot mashed potatoes
2 cups cooked and drained chopped cabbage or kale
4 whole green onion, finely chopped
1/2 cup melted butter (4 ounces)
salt and pepper to taste

Place the mashed potatoes in a heavy saucepan over low heat. Blend in cabbage or kale and onions. Season with salt and pepper. Keep the colcannon warm in a 300 degree oven while you prepare the rest of your dinner.

To serve, place a portion on each plate, making a little "well" in the center. Pour the melted butter in the well. Traditionally, colcannon is best eaten with a spoon from the outside in, dipping each spoonful in the butter before popping it in your mouth.