Mashed potatoes are a great all on their own, but if you want to improve upon the already great side dish, try making Irish Colcannon. Traditionally kale and green onions are added to the mashed potatoes, but really any hearty green would work. For this recipe I chose to use Turnip greens. Serve these hot with a slice of butter alongside a few slices of fresh Corned Beef.
2 Pounds Waxy Potatoes (Yukon Gold)
3 Cups of Chopped Turnip Greens
1 Cup Chopped Green Onions
1 Cup Half-and-Half
5 Tablespoons Butter, Divided
Yield: Serves 4
Preparing The Meal
Peel and chop the potatoes, put them in a pot of salty water, and bring to a boil. Reduce the heat and simmer until tender, about 20 minutes. When the potatoes are fork tender, drain them in a colander. Return the pot to the heat, and add 2 Tablespoons of butter along with the greens and green onions. Cook, stirring often, until the greens wilt. Season the greens with a pinch of salt as they cook. Add half the cup of half-and-half and a Tablespoon of butter to the greens. Bring this to a simmer and return the potatoes to the pot. Mash the potatoes well, adding the remaining half of the half-and-half as necessary to get the desired mashed potato consistency. Season with salt to taste. Spoon the Colcannon on to a plate, add a slice of butter, and serve immediately.