Serves 4 to 6
I couldn’t possibly have a book about the global South without mentioning the deep Scots-Irish roots. The Scots-Irish first immigrated to New England, and then found their way down the spine of the Appalachian mountains, settling into Virginia, Tennessee, Kentucky, North Carolina, Georgia, Mississippi, Alabama, and parts of South Carolina. Many no longer identify as an ethnic group, but their influences permeate Southern culture. Country music is the direct descendant of Scots-Irish folk music. Most Scots-Irish now identify as Baptists, the largest Protestant denomination in the United States and most definitely the largest religious group in the South.
Colcannon is a traditional Irish dish made with potatoes and cabbage—and lots of butter. I like mixing up my mash, so here, I add butternut squash. You can also try turnips or rutabaga. While many recipes call for sautéing the greens separately, this step isn’t necessary if you use baby greens; you can simply wilt the greens in the simmering water at the end of the potatoes’ cooking time.
1 Place the potatoes, squash, and garlic in a large saucepan. Add cold water to cover. Season with 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until tender, about 25 minutes. Add the kale and then immediately drain in a colander. Return the vegetables to the pot. Add the milk and butter and season with salt and pepper. Using an old-fashioned potato masher, mash until smooth. Taste and adjust for seasoning with salt and pepper. Serve immediately.