Bon Appétit: Colcannon

Normally I'm more excited about St. Patrick's Day, but for some reason I can't muster much energy for cooking lately.  I just want to eat out of to-go containers and skip the big mess in the kitchen.  But I've been eyeing this recipe for colcannon, and it's the perfect time of year to give it a whirl, so I really can't justify going for some more reheated Tex-Mex.  These potatoes are creamy and delicious, and it certainly doesn't hurt that there's a great leek-garlic thing going on in the background.

Note:  I found that dumping the potatoes into the milk/cream gives you ZERO leverage for adjusting the liquidity of the recipe, so I say that you should add the milk to the potatoes a little at a time, not the other way around.  Because once you add the milk, you can't un-add it.

Colcannon
From Bon Appétit magazine, March 2016

5 medium Yukon Gold potatoes (about 1¾ pounds)
Sea 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
1½ teaspoons sea salt
Freshly ground black pepper
1 scallion, thinly sliced

Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30 to 40 minutes. Drain, let cool slightly, and peel.

Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8 to 10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.

Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.

Transfer colcannon to a large serving bowl. Top with remaining 2 tablespoons butter and sprinkle with scallion.

Makes 4 servings