Irish Colcannon (Creamy Potatoes and Cabbage)

Name: Irish Colcannon (Creamy Potatoes and Cabbage)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 lb cabbage or 1 lb kale; 1 lb potato, peeled and diced (about 4 potatoes); 2 small onions or 6 green onions with tops, chopped; 1/2 cup cream or 1/2 cup milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon mace

(14)

Recipe by luvinlif2k

This dish is a favorite to be served on All Saints Day in Ireland. It is also said that it was a favorite of Jonathan Swift.

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READY IN: 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

lb cabbage or 1 lb kale
1

lb potato, peeled and diced (about 4 potatoes)
2

2 small onions or 6 green onions with tops, chopped
¹⁄₂

cup cream or 1/2 cup milk
¹⁄₄

teaspoon salt
¹⁄₈

teaspoon pepper
¹⁄₈

teaspoon mace

DIRECTIONS

Strip outer leaves from cabbage.
Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
Reduce heat and simmer until crisp-tender, about 5-10 minutes.
Drain well.
(opt.) Liquefy in blender.
Boil potatoes in a separate kettle, covered with water, until tender.
In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
Mash potatoes then season with salt, pepper and mace.
Mix in the onions and milk.
Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
Pour into a deep warmed dish.
Dab with butter or margarine.
NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
OPTION: Substitute ground nutmeg for mace.