Ireland / Side
Colcannon
Mashed potato with cabbage and spring onion, a lake of melted butter in the centre.
Ingredients
- Potatoes, floury variety1.2 kg
- Cabbage or kale500 g
- Spring onions8
- Milk250 ml
- Butter150 g
- Cream100 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Boil the potatoes in their skins in salted water until completely soft, twenty-five minutes.
Warm the milk and cream with the sliced spring onion until hot and leave it to infuse ten minutes.
Shred the cabbage and cook it in half the butter for eight minutes, until soft.
Peel the potatoes hot and mash them with a masher, never a blender.
Strain the hot milk into the mash and work it smooth, then season.
Fold in the cooked cabbage and the infused spring onion from the milk.
Mound it up, make a well in the centre and put the remaining butter into it.
