Spinach & Brussel Sprouts Colcannon


  • 6 medium-sized Idaho russet or Idaho gold potatoes, peeled
  • Kosher salt and pepper to taste
  • 2 medium-sized thinly sliced onions
  • 2-3 cups thinly sliced Brussels sprouts
  • 1-2 tablespoons olive oil
  • 2 tablespoons salted butter, plus 1/2 cup
  • 2 cups heavy cream
  • 1/2 cup salted butter
  • 4 cups chopped fresh spinach


  1. In a large pot, cover the potatoes with water and season lightly with kosher salt.
  2. Bring to boil. Cool until potatoes are tender.
  3. Meanwhile, in another pan, caramelize the onions and Brussel sprouts in the olive oil and 2 tablespoons of butter. Season generously with salt and pepper.
  4. Once the potatoes are done, drain and add them back to the pot.
  5. Add the caramelized onions and Brussel sprouts to the hot potatoes with the cream, remaining butter, and chopped spinach.
  6. Smash until smooth and creamy.
  7. Add a little milk to thin, if needed.
  8. Season once more and enjoy!