Mashed Yukon Gold Colcannon with Sautéed Brussels Sprouts and Shallots

In this recipe, the nutty, earthy, and caramelized flavors of sautéed Brussels sprouts and shallots pair marvelously with the equally nutty and earthy flavor of Yukon Gold potatoes, giving the traditional Irish dish of Colcannon a lift of both texture and flavor. These skin-on mashed potatoes have plenty of butter and cream, too, of course, but you don’t need to aim for a silky texture here; avoid overmixing and stir the veggies into the mash gently just until combined.

Serves 6 

• 1 1/2 pounds baby Yukon gold potatoes
• Kosher salt
• 6 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 8 ounces (1/2 pound) Brussels sprouts, halved, and cut thinly through the stem
• 3 large shallots (3 to 4 ounces), peeled, trimmed, and sliced crosswise
• 1/3 cup heavy cream (more if you like)
• chopped fresh parsley or chives

1. Put the potatoes and 1 1/2 teaspoons kosher salt in a large saucepan and cover with two inches of water. Bring to a boil over high heat, reduce the heat to a simmer, and cook the potatoes until tender, about 25 to 30 minutes.

2. While the potatoes are cooking, heat 2 tablespoons of the butter and the olive oil in a large nonstick skillet over medium heat. Add the Brussels sprouts, shallots, and ½ teaspoon salt and cook, stirring, occasionally and then more frequently, until the vegetables soften, shrink, and are well browned, about 15 minutes. Set aside.

3. Using the pot lid (or a strainer), strain the water off of the potatoes. Return the pan briefly to the hot burner and toss the potatoes for a few seconds to evaporate any water left in the bottom of the pan. (You're basically "drying off" the potatoes.)

4. Off the heat, add the cream, the 4 tablespoons butter, and 1 teaspoon salt. Using a hand masher, mash the potatoes, cream, and butter together. Rotate the hand masher around the edges of the pan to reach everything, but try not to overmix – you’re aiming for a rustic mash. You can use a silicone spatula to stir and smooth them out a bit, but the potatoes should still be a little chunky (which of course they will be no matter what since the skins are still on). 

5. Gently stir in the Brussels sprout and shallot mixture until just combined, again taking care not to overmix; you want the veggies to stand out a bit. Taste for salt. (Mashed potatoes should be seasoned generously so salt as needed until they are full-flavored. Add a little at a time, stir, taste, and repeat as necessary.)   

6. Serve right away while still warm, or return briefly to a medium-low burner, cover, and stir frequently until steaming, a few minutes. Garnish with herbs if you like.