Colcannon

  • 1 lb potatoes, washed but not peeled
  • 1 lb green cabbage, shredded
  • 1/2 onion, minced
  • 1/4 cup milk
  • 1 tbsp butter
  • 3 oz sharp Cheddar Cheese, grated
  • salt and pepper
  1. Boil the potatoes in salted water until they are ver tender, but not mushy.
  2. Drain the potatoes, reserving the cooking liquid. 
  3. Using the potato water, adding more if necessary, boil the cabbage, with the onion for about 5 minutes.  Drain and set aside.
  4. Preheat the oven to 375 F.
  5. Place the potatoes in a bowl with the milk and butter and mash them until they are smooth.
  6. Add the cabbage to the potatoes and 2/3 of the cheddar cheese.  Season with salt and ground pepper. 
  7. Grease a large casserole dish and place the colcannon inside.  Sprinkle with the remaining cheese. 
  8. Bake the colcannon until heated through and let the cheese brown a bit on top.
  9. Serve.

Leave a comment

Your email address will not be published. Required fields are marked *