Irish Colcannon (Creamy Potatoes And Cabbage)

1. 1

   Strip outer leaves from cabbage.

2. 2

   Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.

3. 3

   Reduce heat and simmer until crisp-tender, about 5-10 minutes.

4. 4

   Drain well.

5. 5

   (opt.) Liquefy in blender.

6. 6

   Boil potatoes in a separate kettle, covered with water, until tender.

7. 7

   In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.

8. 8

   Mash potatoes then season with salt, pepper and mace.

9. 9

   Mix in the onions and milk.

10. 10

    Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.

11. 11

    Pour into a deep warmed dish.

12. 12

    Dab with butter or margarine.

13. 13

    NOTE: Leftovers can be fried in oil until crisp and brown on both sides.

14. 14

    OPTION: Substitute ground nutmeg for mace.

* Per serving · 4 servings · Values may vary.

No additional tips available.