Colcannon

If you're looking for a new side to serve with dinner, why not try this twist on mashed potatoes from the country that knows potatoes best? This Irish side is often served for St. Patrick's day, but why not have some tonight?
Colcannon literally means "white-headed cabbage" in Gaelic, and that's an important part of this dish. Mix in some green cabbage or kale along with chives and a little cream and butter into the cooked potatoes and enjoy this side that's also an easy way to get someone to eat their greens.

If you do make this for St. Patrick's day, some would even traditionally throw in charms, and whichever one you "found" (or chomped down on) would mean something for the next year. A button meant you would remain a bachelor, a thimble a spinster, a ring meant you would get married, and a coin meant you would come into some money.


Ingredients

• 4 russet potatoes, peeled and cut into large chunks
• salt
• 5-6 tablespoons unsalted butter
• 3 lightly packed cups of chopped kale, cabbage, or chard
• 3 green onions (including the green onion greens), minced
• 1 cup cream (or milk)
• fresh chives to taste for garnish

Directions

1. Put the potatoes in a medium pot and cover with colt water.
2. Add 2 tablespoons salt and bring to a boil. Boil for 15-20 minutes, or until the potatoes are tender.
3. Drain.
4. Return the pot to the stove and set over medium-high heat.
5. Melt the butter, and once it's hot, add the greens.
6. Cook the greens for 3-4 minutes or until wilted.
7. Add the green onions and cook for an additional minute.
8. Add the cream or milk, mix well, then add the potatoes.
9. Reduce the heat to medium, and use a fork or potato masher to mash the potatoes, mixing them up with the greens.
10. Add salt and pepper to taste.
11. Serve garnished with chives and salt to taste.
12. Also serve with additional butter.
13. Enjoy!