Colcannon

1. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.