Colcannon (Irish Potatoes and Cabbage)

Found on the website thekitchn.com, Associate Food Editor Meghan Splawn is credited with this recipe. A popular Irish dish made from potatoes and greens, we discovered many versions available to try. Kale or cabbage is most often used, partnered with green onions or leeks. Savoy cabbage is excellent used in this recipe, not only for its tenderness and texture, but also because of its deep green color. It makes a very colorful dish! The skins can be left on the red potatoes, to add texture and color–strictly a matter of personal preference. Meghan reminds us to cook the cabbage in the same pan you used to make the browned butter, to benefit from the flavor. Paired with sausage, this makes a superb comfort food dinner!
Servings: 4 to 6
Ingredients:
1 pound Russet potatoes, peeled and cut into 1/2-inch chunks (about 3 medium potatoes)
1 pound Red potatoes, cut into 1/2-inch chunks (about 3 medium potatoes)
1 teaspoon Kosher salt, divided
6 Tablespoons unsalted Butter
1 small head Savoy cabbage (about 1 pound), cored and shredded
4 medium Scallions, white and green parts thinly sliced and separated
1/2 teaspoon freshly ground Black pepper
1/2 cup whole Milk
1/4 cup low-sodium Chicken broth
Directions:
1. Boil the potatoes. Place the russet and red potatoes and 1/2 teaspoon of the salt in a medium pot and cover with cool water. Bring to a simmer over high heat. Reduce the heat as needed to maintain a simmer and cook until the potatoes are tender, 10 to 12 minutes. Meanwhile, brown the butter.
2. Brown the butter. While the potatoes are cooking, melt the butter in a 12-inch skillet (preferable something with a lightly colored interior) over medium-high heat. Bring the butter to a simmer and cook until it browns and smells nutty, about 7 minutes. Pour off 1/4 cup of the browned butter into a small heatproof bowl and set aside.
3. Cook the cabbage. Return the pan with the remaining browned butter to medium heat and add the cabbage and the whites of the scallions. The pan will be quite full, but the cabbage will wilt, making stirring easier. Season with the remaining 1/2 teaspoon salt and pepper. Cook until tender and lightly browned, about 8 minutes.
4. Mash the potatoes. Drain the potatoes and return them to the cooking pot. Add the milk and mash with a potato masher. The potatoes should retain a few small lumps for texture.
5. Deglaze the cabbage pan. Add the chicken broth to the cabbage pan and scrape vigorously to remove any browned bits from the bottom of the pan. Cook until the broth has reduced, about 3 minutes more.
6. Putting it all together. Add the warm cabbage and greens of the scallions to the mashed potatoes and fold to combine. Move the colcannon to a large serving bowl and make a well in the middle of the potatoes. Pour the reserved 1/4 cup brown butter into the well and serve immediately.
Recipe Notes:
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.