Introduction
Colcannon is a traditional Irish dish that combines potatoes and kale into a hearty mash. It’s a perfect partner for corned beef and cabbage, leg of lamb, and just about any savory meaty main dish.
| Prep Time | Total Time | Servings |
| 1 hour | 2 hrs 30 mints | 6 people |
Ingredients
- 3 pounds of Potatoes (scrubbed)
- 2 sticks of Butter
- 1 ¼ cups of Hot Milk
- Freshly ground Black Pepper
- 1 head of Cabbage (cored and finely shredded)
- 1 (1-pound) piece of Bacon (or ham, cooked the day before)
- 4 Scallions (finely chopped)
- Chopped Parsley Leaves (for garnish)
Instruction
Step 1
Peel the potatoes and put them in a pot to boil.
Step 2
While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan.
Step 3
Cover the cabbage with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take anything from 3-5 minutes, depending on the cabbage. Test it and don’t let it overcook – if anything it should be slightly undercooked.
Step 4
When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one-third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.
Step 5
When the potatoes are soft, drain the water and return the potatoes to the saucepan. With the drained potatoes in, set the burner to low, leaving the lid off so that any excess moisture can evaporate.
Step 6
When they are perfectly dry, add the milk to the saucepan, along with a third of the butter and the chopped scallions (if you are using them). Allow the milk to warm but not boil – it is about right when the butter has fully melted and the pot is starting to steam.
Step 7
With a potato masher or a fork, mash the potatoes thoroughly into the butter/milk mixture.
