Colcannon

This is a traditional Irish side dish, simple to make and a nice change of pace from regular mashed potatoes. The cabbage flavor is NOT strong at all. It’s more of a texture thing with a hint of vegetable flavor, and a nice buttery taste. There are, as with any classic dish, innumerable variations (some include crumbled bacon, many use leeks instead of regular onions). If you’ve never made it, consider trying this recipe first, and then begin personalizing it to your particular tastes.

Serves 6-8

6 medium-sized potatoes, any kind

1 C. milk (approximately)

6 T. butter

1 small onion, diced

3 C. shredded cabbage

Salt and pepper, to taste

Wash the potatoes well. Either peel them or not, according to your own preference. Place the cabbage and onion in a pot, cover with water, and boil for about 6 minutes until tender. Drain water and set the mixture aside in a bowl. Add clean water to the pot, quarter the potatoes, and boil till very tender, about 15-20 minutes. Mash the potatoes, adding the butter and milk as you mash them. Add the cabbage-onion mixture and stir well. Add salt and pepper to taste. Place in a greased baking dish and bake uncovered at 350° till heated through and slightly browned on top.

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