Colcannon

Two recipes of Colcannon:

Colcannon recipe from The Splendid Table

Ingredients

  • 2 to 2 1/2 lb/1 kg to 1.25 kg russet or other floury potatoes (5 or 6)
  • 6 to 8 Tbsp butter
  • 2 to 3 lightly packed cups/400 to 800 g chopped kale or assorted chopped greens (such as kale, parsley, sorrel, spinach, and/or broccoli or cauliflower leaves)
  • 1 1/3 cups/320 ml milk
  • 4 scallions, green part only, minced
  • Salt and pepper

Colcannon recipe from Bon Appétit

http://www.bonappetit.com/recipe/colcannon

Ingredients (4 SERVINGS)

  • 5 medium Yukon Gold potatoes (about 1¾ pounds)
  • Kosher salt
  • 6 tablespoons unsalted butter, divided
  • 2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
  • 2 garlic cloves, thinly sliced
  • 2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided
  • 1¼ cups milk
  • ½ cup heavy cream
  • Freshly ground black pepper
  • 1 scallion, thinly sliced