Ian M.
New member
Colcannon is an Irish dish that has always been my all-time favorite way to have mashed potatoes. This is my best contribution to my wife's St. Patrick's Day Dinner.
1 pound cabbage, cored, quartered and shredded
2 pounds of boiling potatoes, peeled and cut into 2-inch pieces
2 small leeks, (white and pale green parts only) washed and sliced
1 cup milk
Salt and freshly ground pepper to taste
1/2 tsp. ground mace
1 stick plus 2 tbls. butter
In two separate pans, cook the cabbage and potatoes in boiling, salted water until tender, 12 to 15 minutes. Drain the cabbage and chop. Drain the potatoes and mash.
Meanwhile, in a large pan, combine the leeks and milk and cook over medium heat until the leeks are tender, 8 to 10 minutes.
Add the potatoes, salt, pepper and mace to the leeks and milk mixture and stir over low heat until well blended. Add the cabbage and 8 tbls. of butter and stir again to the consistency of mashed potatoes. Dot with remaining 2 tbls. of butter and serve immediately. Excellent with a nice corned beef brisket or a roasted ham or pork butt.
1 pound cabbage, cored, quartered and shredded
2 pounds of boiling potatoes, peeled and cut into 2-inch pieces
2 small leeks, (white and pale green parts only) washed and sliced
1 cup milk
Salt and freshly ground pepper to taste
1/2 tsp. ground mace
1 stick plus 2 tbls. butter
In two separate pans, cook the cabbage and potatoes in boiling, salted water until tender, 12 to 15 minutes. Drain the cabbage and chop. Drain the potatoes and mash.
Meanwhile, in a large pan, combine the leeks and milk and cook over medium heat until the leeks are tender, 8 to 10 minutes.
Add the potatoes, salt, pepper and mace to the leeks and milk mixture and stir over low heat until well blended. Add the cabbage and 8 tbls. of butter and stir again to the consistency of mashed potatoes. Dot with remaining 2 tbls. of butter and serve immediately. Excellent with a nice corned beef brisket or a roasted ham or pork butt.
