Colcannon Potatoes (serves 6)

This is a great variation on mashed potatoes. I made these to go along with my friend’s Sausage with Onion Gravy dish. I was in charge of a few paltry things tonight so had plenty of time to fiddle around with the mashed potatoes which are practically obligatory with this dish! The twist on this dish is to mash some cooked savoy cabbage into the already mashed, buttered and milked potatoes.

you will need: 3-4 lbs potatoes (any red or white skinned potato will do), 1 small savoy cabbage, 1 cup milk (2% or whole), 4 tbs butter, salt and freshly ground pepper.

Peel and quarter potatoes and put in a pot and fill with cold water. Put on stove-top on medium high heat and cook at a low boil until potatoes are soft (a knife should be able to go through one extremely easily). While potatoes are

chop cabbage and cook until soft in pot with water..

cooking, chop savoy cabbage into thin strips and rinse under cold water. Place in pot and fill with water until it comes to just under the top layer of cabbage. Add 1 tsp salt to water and gently boil until soft. Drain both the potatoes and the cabbage when cooked and set aside. Put milk into small pot along with butter and turn heat to medium. Warm until butter has melted (milk will be quite hot). Mash potatoes very well and pour milk into potatoes and mash further. Add 1 tsp salt and pepper and mix into potatoes. Taste for seasoning and adjust if needed. Add chopped cabbage and mix well. Put tea towel over potatoes and keep warm until time to serve. This potato dish can be made anytime you want a mash with your main course.

Stir cabbage into potatoes, milk and butter - done!

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