Colcannon Potatoes

A traditional Irish side dish also known as Bubble and Squeak. Our version is updated with green onions and parsley

Ingredients (Serves 8)

8 Yukon Gold potatoes, peeled and quartered

1/4 cup white vinegar

3 tsp kosher salt

1/2 cup 2% milk

1/4 cup unsalted butter, cubed

Pinch white pepper

Pinch freshly grated nutmeg

3 cups finely sliced Savoy cabbage, steamed until tender

2 green onions, thinly sliced

2 tbsp chopped parsley

Instructions

1. Place potatoes in a large pot, cover with cold water and add vinegar and 1 teaspoon salt.

2. Bring to a boil, lower heat and simmer until completely tender, about 25 minutes. Test that potatoes are done by piercing them with a fork. They should be tender.

3. Drain potatoes in a colander and let them steam-dry for 3 minutes.

4. Heat milk in a small saucepan.

5. Place potatoes back in pot, add warmed milk and mash. Tip: Use a food mill or potato ricer to get the creamiest results.

6. Mix in butter, remaining salt, pepper and nutmeg.

7. Stir Savoy cabbage, green onions and Italian parsley into potatoes and serve.