Kosher salt for cooking the potatoes(plus 1 teaspoon more, or to taste)
2poundsIdaho or Yukon Gold potatoes(peeled and quartered)
8tablespoons(1 stick) unsalted butter(cut into pieces, divided)
½cupwhole milk
½cuplight or heavy cream(or half-and-half; see Note)
½cupsliced scallions or chopped onion
½poundkale(tough stems removed, rinsed well, drained, and sliced thinly into ribbons)
½poundshredded cabbage
Freshly ground black pepper(to taste)
Instructions
Fill a large stockpot with water and bring to a boil over high heat. Add a generous amount of salt, return to a boil, then add the potatoes (the water should cover the potatoes by at least 2 inches). Bring to a simmer, reduce the heat to medium, and continue to simmer for 20 or so minutes, partially covered, until the potatoes are very tender when pierced with a knife.
While the potatoes cook, melt 2 tablespoons of the butter in a large skillet. Add the kale and cabbage, season with salt and pepper, and saute for 6 to 8 minutes, until the vegetables have wilted and are lightly golden in some spots. Meanwhile, heat the milk and the cream together with the scallions in a pot over high heat until the mixture comes to a boil, then lower the heat and simmer for 5 minutes.
When the potatoes are cooked, drain them, return them to the pot, and place the pot back over medium-low heat. Toss the potatoes in the hot pan occasionally for 3 minutes or so until they have begun to dry out (but not to brown). Remove the pan from the stove, and put the potatoes through a ricer or mash with a potato masher until they are smooth, or as smooth as you like them. Return them to the pot.
Add 1 teaspoon salt, 4 tablespoons of the butter and the hot milk and cream mixture to the potatoes and stir with a wooden spoon or a whisk until well combined. Add the kale and cabbage mixture, season with black pepper to taste, and stir until the vegetables are well blended with the potatoes.
Serve the colcannon in a large bowl. Make a well in the center of the colcannon, and put the remaining 2 tablespoons of butter in the center of the well to melt. Alternately, you can make a mound on each person’s plate, create a small well in the center, and add a bit of butter to each portion.
Notes
If you don’t feel like using the creamier items here, or you don’t have them in the house, just add another ½ cup of whole milk and call it a day.
When the potatoes are cooked, drain them, return them to the pot, and place the pot back over medium-low heat. Toss the potatoes in the hot pan occasionally for 3 minutes or so until they have begun to dry out (but not to brown). This will allow them to absorb more of the cream mixture.
If you like, you can make a mound of colcannon on each person’s plate, create a small well in the center, and add a bit of butter to each portion.