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!
- Far far away there live the blind live in Bookmarksgrove right.
Order your ingredients here from Bubba's Online Fish Market
Chef Tips:
For fluffier colcannon, use floury potatoes like russets. Incorporate warm milk or cream slowly into mashed potatoes to avoid clumps. Be sure to finely shred cabbage for quick cooking. Season generously with salt and pepper for maximum flavor. Garnish with parsley for a fresh touch. Enjoy this comforting Irish side!