Colcannon (Mashed potatoes with cabbage)

An easy version of the Irish favorite!

Peel and slice potatoes into 1 ½-inch chunks and place in a large saucepan or Dutch oven. Add cold water just to cover. Pile on top of the potatoes thinly sliced leeks and one green cabbage, cored and chopped into 1-inch pieces.

Bring to a boil, then reduce the heat to maintain a gentle boil. Cook, covered, until the potatoes are fork-tender, about 20 minutes. Drain and return the potatoes, cabbage, and leeks to the pot.

Mash the mixture over low heat while adding: ½ cup milk (warmed), 4-8 tablespoons butter (softened), salt and pepper to taste. When the mixture is coarsely mashed, taste and adjust the seasonings and serve with a good cheddar cheese and some hearty bread (maybe even soda bread!).

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