Traditional Irish Colcannon
shared by Jennifer
Traditional Irish Colcannon
shared by Jennifer in Vegetarian
Details:
-
PT15M
- Prep Time: 15 Minutes PT30M
- Cook Time: 30 Minutes PT45M
- Total Time: 45 Minutes
- Difficulty: Novice
- Serves: 6 people
- Cuisine: American
Peel and boil the potatoes. Remove the core from the cabbage, slice it thinly, and put into a large saucepan. Cover with boiling water from the kettle and
Ingredients:
- 4 pounds potatoes or about 7-8 large potatoes (russet potatoes are best)
- 1 green cabbage or Kale
- 1 cup Cream
- 1 stick unsalted butter divided into three parts
- 4-5 scallions green onions, chopped
- Kosher Salt
- fresh ground Pepper
- Fresh Parsley
Directions:
- Peel and boil the potatoes. Remove the core from the cabbage, slice it thinly, and put into a large saucepan.
- Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take anything from 3-5 minutes depending on the cabbage. Test it and don’t let it overcook if anything it should be slightly undercooked.
- When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one-third of the butter and cover.
- Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.
- When the potatoes are soft, drain and return the saucepan, with the drained potatoes in, to a low burner, leaving the lid off so that any excess moisture can evaporate.
- When they are perfectly dry, add the milk to the saucepan along with a third of the butter and the chopped scallions if you are using them. Allow the milk to warm but not boil – it is about right when the butter has fully melted into it and it starting to steam.