Colcannon is an Irish classic. Like any classic, there are plenty of variations on the theme. A surprise treat was traditionally hidden in the dish - often a coin. This is my go-to version. No coins here, though, safety first!
2-3 pounds potatoes, peeled and cut into even chunks
1 small head cabbage, sliced fairly fine (or use a bag of slaw mix)
3/4 - 1 1/4 cups milk, heated, but not boiling
6 Tbls butter, cut into slices or bits
salt and pepper
Cook the potatoes in salted water until just tender. Remove the potatoes from the water, then add the sliced cabbage. Cook cabbage about 4-5 minutes or until just tender. Drain cabbage well.
Mash potatoes. Mash in butter, then hot milk to desired consistency. Add salt and pepper to taste. Mix in cabbage. Check for seasoning again.
Serve hot! (Refrigerate leftovers. Reheats well.)
Note: I use my pasta pot to cook. First, cook the potatoes in the pasta basket. Then, cook the cabbage in the smaller steamer basket. Dump out all the water after cooking the potatoes and cabbage, return the potatoes to the warm pot to mash. No extra bowl to wash!
Potatoes and cabbage from Gravel Knolls Farm.
