Traditional Irish Colcannon with Cabbage and Scallions

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Boil the potatoes in salted water until completely tender, then drain and steam-dry.

Ingredients quick view

2 lb floury potatoes, peeled and quartered

8 oz green cabbage or kale, finely sliced

4 scallions, thinly sliced

3/4 cup whole milk

6 tbsp butter, plus more to serve

Salt and black pepper

For a creamier texture, use half-and-half instead of whole milk.

Ensure the potatoes are well-drained after boiling to prevent watery colcannon.

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