Colcannon (Irish Mashed Potato and Cabbage)
by Editorial Staff
I suggest diversifying your home lunch or dinner with the Irish dish colcannon – mashed potatoes and cabbage, which will become a more interesting side dish than regular mashed potatoes.
Ingredients
- Potatoes – 500 g
- White cabbage (or Savoy) – 400 g
- Leeks – 1 stalk
- Butter – 100 g + for serving
- Milk or cream – 100 ml
- Salt to taste
- Ground black pepper – to taste
- Green onions, for serving – to taste
Directions
- Prepare the required ingredients for the mashed cabbage and potatoes. Cabbage can be used as Savoy or young white cabbage.
- Peel the potato tubers, rinse, cut into pieces, dip in boiling water and boil until tender.
- Chop the cabbage into thin strips, cut the leek into slices. Dip in boiling water, bring to a boil, cook for 7-8 minutes from the moment of boiling. Then fold in a colander and let the excess liquid drain.
- Place the cabbage and onions in a convenient deep container, add half the butter (softened), ground pepper, and salt. Grind until smooth (using a blender).
- Drain the boiled potatoes. Mash with a potato grinder.
- Add the mashed potatoes, the remaining butter to the cabbage puree and mix well until smooth.
- Add milk or cream to taste (the amount depends on the desired thickness of the finished puree). Mash (stir) the cabbage and potato puree and taste. If necessary, adjust the amount of salt and pepper to your liking.
- Colcannon is served in a deep portioned bowl, adding a piece of butter to the mashed potatoes. Sprinkle chopped scallions over cooked Irish mashed potatoes and serve immediately, as a side dish or as a side dish.
Bon Appetit!
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