The Ingredients

  • 1 kg potatoes, peeled and diced
  • 500g cabbage, thinly sliced
  • 100g butter
  • 125ml milk or cream
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

The Method

  • Serves 4 -6
  • Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
  • In a separate pot, cook the sliced cabbage in boiling salted water until tender, about 5-7 minutes. Drain well.
  • Drain the cooked potatoes and return them to the pot. Mash the potatoes with butter and milk or cream until smooth and creamy
  • Stir in the cooked cabbage until well combined. Season with salt and pepper to taste.
  • Serve:
  • Divide the colcannon among plates
  • Garnish with chopped fresh parsley, if desired.
  • Serve hot and enjoy your Colcannon!
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Order your ingredients here from Bubbas Bray

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