St. Patrick’s Day is just around the corner, and while the rest of the celebrating world seems to look forward to corned beef and cabbage, I’m rather partial to colcannon. The perfect mix of fluffy mashed potatoes and buttery cabbage, I could sit and finish off a bowl of this and nothing else while everyone else delves into soda bread and tea. It’s reminiscent of the Pennsylvania Dutch cabbage and noodles, which is also a favorite of mine.
Brown the cabbage if you like, though it’s not traditional that way. I prefer mine with green onions as well, but again, it’s not the usual.
Serves 6-8 as a side dish
3 lbs ShopRite Russet potatoes – about 4 large – peeled and cut into chunks
1/2 head of green cabbage cored and coarsely shredded
1 cup milk – any fat percentage
1 stick ShopRite unsalted butter – halved
4-5 scallions (green onions), chopped*
Salt and Pepper (about 1 Tablespoon Kosher salt to 1 teaspoon table salt and we always use
freshly cracked pepper here)
1. Place potatoes in a 6-qt. saucepan and cover with water by one inch. Bring to a boil over high heat, and cook until tender, about 20 minutes.
2. While potatoes are cooking melt 1/2 the butter in a medium skillet and add cabbage. Cook over medium-high heat, stirring occasionally, until wilted and tender.
3. When potatoes are tender, drain well and place back into pan. Mash well with remaining butter and milk.
4. Stir cabbage into potatoes, salt and pepper to taste and serve hot with extra butter atop.
5. *Green onion is optional – you can add it at this time if desired.
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