Author: SHAINA OLMANSON
Colcannon is a classic potato dish in Ireland and perfect for celebrating St. Patrick’s Day on Thursday. Made with potatoes, sautéed kale and/or cabbage, a few green onions, butter and cream, this is definitely a stick-to-your-ribs dish that is perfect for serving alongside an Irish beef stew. As published at http://foodformyfamily.com/recipes/colcannon-celebrating-st-patricks-day
- 3 pounds golden potatoes, peeled and diced
- sea salt
- 4 tablespoons olive oil or butter
- 4 cups cabbage and kale, chopped
- 6 green onions, diced
- 1 cup cream or milk
- Place potatoes in a large stockpot. Cover with water, and sprinkle with a pinch of salt. Heat and bring to a boil. Simmer for 15-20 minutes or until potatoes are tender and easily mash with a fork. Drain the potatoes and set aside.
- Add the oil or butter to the stockpot and heat over medium-high heat. Add the chopped cabbage and/or kale and sprinkle with salt. Sauté the cabbage for 3 minutes or until wilted. Add in green onions, pour in cream and mash using a potato masher or ricer until most lumps are removed. Serve with a pat of butter or as a bed for a hearty stew.