Irish Colcannon (Creamy Potatoes and Cabbage)

Recipe by luvinlif2k
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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