Colcannon
Ronnie's Notes
Fluffy potatoes spiked with tender cabbage make this a must-eat side dish for almost any roasted or grilled meat or poultry that you make.
Prep time: less than 30 minutes
Region: Melting Pot
Instructions
Peel the potatoes and cut them into chunks.
Place them in a saucepan and cover them with lightly salted water.
Bring the water to a boil, lower the heat and simmer the potatoes for or until they are fork tender.
While the potatoes are cooking, remove the hard core from the cabbage, cut the leaves into coarse chunks and cook the cabbage in lightly salted water for or until the leaves have wilted.
Drain the cabbage thoroughly in a strainer.
Discard the dark green part of the leek, remove the roots and clean the leek thoroughly.
Chop the leek and place it in a saucepan with the milk.
Bring to a simmer and cook for .
Set the milk mixture aside.
Drain the potatoes.
Mash them with a potato masher, fork or electric mixer or hand beater set on low speed.
Add the butter in chunks and continue to mash until the mixture is free of lumps.
Add the cabbage and the leek-and-milk mixture, the salt and pepper and a few grindings of fresh nutmeg.
Stir briefly until the ingredients are smooth and thoroughly blended.
HOT TIP: When mashing potatoes, always use a fork, a potato masher or an implement called a ricer.
Don’t use a food processor; it gives potatoes a pasty texture.