Colcannon – An Irish Potato side dish – Week 2

Along with our Guinness Stew from last week, we need to add a side dish. This traditional one from Kristine Dunne Maher makes my mouth water!

Ingredients:

4 lbs Russet potatoes, peeled and cut into 1 ½ inch pieces

1 ½ lb Savoy cabbage, thinly sliced

1 ¼ cups Water

1 cup Milk

1 Green onion bunch, chopped

¾ cup Unsalted butter, room temperature

Chopped fresh chives or green onion tops

 

Directions:

  1. Cook potatoes in large pot of boiling salted water until tender. Drain. Return potatoes to pot and mash with potato masher.  Set aside.
  2. Combine cabbage and water in heavy large skillet. Boil until almost all liquid evaporates, tossing cabbage frequently, about 15 minutes. Mix cabbage into mashed potatoes.
  3. Combine milk, green onions and ½ cup butter in heavy medium saucepan. Bring to a boil, stirring to melt butter. Pour over potato mixture and stir to combine.  Season to taste with salt and pepper.
  4. Note: can be made up to 2 hours ahead. Cover and let stand at room temperature. Before continuing, rewarm over low heat, stirring frequently.
  5. Mound mashed potatoes in bowl. Make well in center. Place remaining /4 cup butter in well.  Sprinkle with chopped chives and serve.

[Bon Appetit]

 

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