Irish Colcannon

1. 1

   Chop the cabbage and steam, using minimal water, until quite well done.

2. 2

   Boil potatoes. Clean and chop the leeks, including the first couple of inches of green, put into a saucepan with the milk and simmer until tender.

3. 3

   If using bacon, saute until crisp. When cool enough to handle, break into bite size pieces.

4. 4

   Drain potatoes and mash.

5. 5

   Stir in milk with leeks, cabbage, mace, garlic, and bacon. Gently mix to combine all ingredients, but take care not to over mash the potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.