Colcannon
Directions
- 1Put Yukon gold potatoes into cold water and bring to a boil
- 2Once boiling, add salt to the water and boil until tender
- 3Remove the core from the cabbage and finely chop it
- 4Finely chop the spring onions
- 5In a pan, melt half a stick of butter
- 6Add the chopped spring onions, except some for topping
- 7After a couple of minutes, add the chopped cabbage
- 8Season with salt and pepper
- 9Cook the cabbage until soft and wilted, turn down the heat to low and cover for 10 minutes
- 10Drain the potatoes and let them steam dry under a tea towel
- 11Once the cabbage is cooked, add some heavy cream
- 12Rice the potatoes
- 13Add the riced potatoes to the cabbage and mix well
- 14Add some more salt if needed
- 15Plate up
- 16Add a pad of salted butter and finish with some spring onions
Ingredients
- 1 kg Yukon gold potatoes
- 1 L water
- 1 tsp salt
- 1 small cabbage
- 0.5 stick butter
- 1 bunch spring onions
- 0.5 cup heavy cream
- 1 pinch pepper
Equipment
potcolanderwooden spoonpotato ricer