Colcannon recipe from The Splendid Table


  • 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

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
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Irish Lamb and Turnip Stew


3 tablespoons extra-virgin olive oil, plus more for the roux
3 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces
Kosher salt
2 small yellow onions, quartered
8 garlic cloves, crushed
6 tablespoons all-purpose flour
1 cup dry white wine
4 cups chicken stock or low-sodium broth
3 small turnips, peeled and quartered
1/2 pound medium carrots, cut into 2-inch pieces
8 fingerling potatoes (3/4 pound)
3 tablespoons heavy cream
Chopped parsley and mint, for garnish
Crusty bread, for serving

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Irish Stew-Lamb and Potatoes


3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)
Salt and pepper
4 tablespoons vegetable oil
2 pounds onions (about 6 medium), cut in wedges
1 pound carrots (about 6 medium), cut in 3-inch lengths
4 cups chicken, veal or beef broth (or water)
1 large sprig thyme
3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices

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