Transform Mashed Potatoes Into A Classic Southern Side Dish — Just Add This Canned Vegetable

No holiday table is complete without a big bowl of mashed potatoes. Creamy, buttery, and endlessly comforting — they go with pretty much every protein out there, and there isn't too much you need to do in terms of dressing them up. However, if you add one canned vegetable, you'll end up with a Southern side dish that evokes the area's Irish roots: collard colcannon.

Colcannon is a traditional Irish dish that's often served around Halloween time. While the dish varies by region, it essentially consists of mashed potatoes mixed with some greens, typically cabbage. It isn't eaten by every household anymore, but it does have ancient pagan roots — it was reportedly offered up to fairies and associated with fortune telling, prompting some to fold coins, rings, or other items inside. When waves of Irish people began emigrating to Appalachia in the early 19th century, they brought their recipes with them — and, eventually, they garnered a Southern spin.

For colcannon, that meant adding things like mustard and swapping the cabbage for collard greens. The greens bulk up the mash and add a bright, hearty flavor that balances out the starchy spuds. They provide a nutritional boost, too. The best part is that you can use the canned version to make this trick even easier — though you'll need to add any rings or coins yourself.

To make an easy colcannon, simply boil some cut potatoes until tender and strain. Then, sauté the canned greens in butter briefly to heat through. Toss in the potatoes and mash until the majority of the lumps have disappeared, pouring in more butter and milk until the desired flavor and texture are achieved. Be sure to add plenty of salt and pepper.

You can use fresh collards too, just sauté them for longer or boil until softened. It would also be fine to add the canned version directly to the colcannon but it will bring the temperature of the dish down. It's a good idea to chop the greens up into smaller pieces too, whether using canned or fresh. Some other great additions include leeks or green onions, commonly added in Ireland. For more Southern flair, use ramps (here's the difference between ramps and leeks) when in season. Mustard is another classic twist, as is a little beer or chicken stock.

If you don't want to use collards, you can always sub in kale. Some folks like to use cubed potatoes instead of mashed, too. And if this is only whetting your appetite, there are plenty of other Southern potato dishes you should also try, as well as a plethora of traditional Irish dishes that may be of interest. There are more crossover possibilities than you think!