Colcannon

1. 1

   Cover potatoes with cold water; add salt and pepper and boil until tender.

2. 2

   Drain well and shake pan over heat to dry potatoes out.

3. 3

   Mash and set aside.

4. 4

   Core and shred cabbage.

5. 5

   Boil in 2 cups salted water until tender, about 8 to 10 minutes.

6. 6

   Do not overcook. Drain well and toss with 2 tablespoons melted butter, cover loosely.

7. 7

   Chop scallions or leeks.

8. 8

   Pour milk in saucepan, add the scallions or leeks and bring to a boil.

9. 9

   Pour milk mixture into the mashed potatoes, adding a bit of salt and pepper.

10. 10

    Beat until light and fluffy.

11. 11

    Fold in cabbage and heat over low heat, adding more milk, if needed.

12. 12

    Mound the mixture in a heated bowl, make a well in center, add butter and some minced fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.