Colcannon

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Comfort food, no doubt about it. I thought about adding some cheese… This makes a great side dish.

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INGREDIENTS

5 medium Yukon Gold potatoes (about 1¾ pounds)
Kosher salt
6 tablespoons unsalted butter, divided
1 onion, thinly sliced
2 garlic cloves, thinly sliced
2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided
1 1/2 cups milk
¼ cup heavy cream
Freshly ground black pepper
1 scallion, thinly sliced

DIRECTIONS

Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.

 

Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and onions are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.

 

Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.

 

Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter

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