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Author Notes: Also known as stamp, colcannon turns potatoes and greens into a full and hearty meal. I like to use cabbage, kale, collards—whatever leftover greens I have. A layer of caramelized fried onion tops the buttery-soft potato mountain.
Excerpted from Mad Hungry Family by Lucinda Scala Quinn (Artisan Books). Copyright © 2016. Photographs by Jonathan Lovekin. —Lucinda Scala Quinn
tablespoons (1 stick) unsalted butter
potatoes, or 5 to 6 cups leftover mashed potatoes
cup milk, warmed
Freshly ground black pepper
cups leftover cooked greens such as cabbage, kale, or collards
- 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.
- 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.
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