Yukon or other thin skinned potatoes, boiled or microwave to tender if in a hurry.
Russet or other dark skinned potatoes, baked to tender, cut up and integrate with skin on.
Add salt and pepper (lightly!), garlic and some butter. Cream (milk works) for consistency, don’t overdo it! Finely chopped scallion (the whole thing). Mash to your preference…Great Gramma called this “lumpy mash”, so you decide!
To make Colcannon: Add Kale, or cabbage as preferred and green onions. Yes, it looks green and white and a bit crunchy. Serve with butter. Add a sprinkle of cheese for another taste version.
For more information on The Monarch Public House, click here!