COLCANNON MASHED POTATOES

Colcannon Mashed Potatoes image

Provided by Stuart O'Keeffe

Time 45m

Yield 4 servings

Number Of Ingredients 7

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6 Yukon gold potatoes (about 2 pounds), peeled and diced into 1-inch pieces
Kosher salt and freshly ground black pepper
2 cups half-and-half
1 stick (8 tablespoons) unsalted butter
3 cloves garlic, smashed
1/2 head green cabbage, finely shredded (about 2 cups)
2 green onions, thinly sliced

Steps:

Place the potatoes and 2 tablespoons salt in a large pot. Add enough water to cover the potatoes by at least 1 inch and bring to a boil over high heat, then reduce to a simmer until the potatoes are cooked through and fork tender, 20 to 30 minutes.
Meanwhile, heat the half-and-half, butter, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper in a small saucepan over medium heat. Bring to a simmer, then turn off then heat and set aside.
Drain the potatoes and pass through a ricer into a large bowl. Remove the garlic from the half-and-half mixture. Stir the half-and-half mixture, cabbage, three-quarters of the green onions and salt and pepper to taste into the potatoes until combined. Top with the remaining green onions and extra pepper.