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Colcannon
Difficulty Level Easy
YIELD Serves 4
I know it seems an unlikely way to celebrate St. Patrick's Day, because Colcannon is often served at Halloween, but I had the cabbage and it's a traditional Irish dish. As my mother would say, "Needs must". Besides, do you really want me to tell you how to brine your own corned beef?
I found an astonishing number of recipes and every one of them was slightly different. I guess there are as many recipes for Colcannon as there are cooks. I decided after reading through so many of them that I would get into the spirit of things and just make it up as I went along. You can follow my recipe, or make up your own. The proportions are really just an approximation, because I didn't measure it very carefully.
INGREDIENTS
| 6 medium‑size | potatoes, peeled and cubed |
| 2 tbsp | butter |
| 1 | onion, chopped |
| 1/2 | head cabbage, cored and sliced thinly |
| 1 cup | milk |
| salt to taste |
PREPARATION:
- Boil the potatoes over medium high heat until tender, about 15-20 minutes.
- Meanwhile in a large skillet, sauté the onions until translucent, about 10 minutes. Add the cabbage and cook until tender about 10 minutes.
- Heat the milk in a small pot until scalded.
- Drain the potatoes and mash until smooth. Add to the onion cabbage mixture. Pour some milk into the mixture and stir. Keep adding milk until it reaches the consistency you desire. Add salt to taste.
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