(COLORADO SPRINGS) — St. Patrick’s Day is almost here and Chef Janon Bourgeois is sharing how to make the classic Irish dish, Colcannon. See her recipe below.

Colcannon

Ingredients

1.5 lbs Russet Potatoes

2 Tbsp Salt

1 Large branch of fresh Rosemary

1 lb Green Cabbage, chopped

1/2 lb Kale, chopped

8(+) Tbsp Salted Butter

250 ml (1c) Whole Milk

Pinch of Ground Mace of Nutmeg

Pinch of White Pepper

Salt & Black Pepper to taste

Directions

Preheat your oven to 425 degrees

Peel and quarter the potatoes and soak them in cold water directly in a large pot. Add 2 Tbsp of salt and the stick of rosemary, then bring the pot to boil over high heat. Once boiling, reduce the heat and simmer (small bubbles) for 15 minutes.

When the 15 minutes are up, immediately drain the potatoes in a colander and place in a single layer on a parchment-lined sheet pan. Bake for 8 minutes to dry them out.

While the potatoes bake, add 2 Tbsp of butter back to the large pot. Over medium-high heat, melt butter then saute the cabbage and kale until the vetties are about half their original size.

In a small pot, gently warm the milk, remaining butter, mace and white pepper over medium-low heat.

Remove the veggies from the heat and add the potatoes along with 1/3 of the warmed milk. Mash. Add more milk, salt and pepper as needed.