2lbs. russet potatoes, peeled
4 tablespoons butter
2 scallions, chopped
1 cup napa or savoy cabbage, chopped
1 cup baby spinach or kale, chopped
2 teaspoons Gil’s Gourmet White Truffle Oil
Bring a large pot filled 3/4 of the way full with water to a boil over high heat. Cut potatoes into large even pieces and, once the water is boiling, carefully add them to the pot. Boil potatoes for 30-40 minutes or until fork tender. Drain the potatoes and return to the pot. Add butter and, using a potato masher, mash until smooth. Add scallions, cabbage, and spinach to the mashed potatoes and stir to combine. Season to taste with salt. Right before serving, drizzle the colcannon with truffle oil.