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Ingredients
| green cabbage: 1 head |
| russet potatoes: 1 lb |
| leeks: 2 whole leeks |
| 2% milk: 1 cup |
| salt |
| black pepper |
| ground mace: 1 dash |
| salted butter: 1/2 cup |
Colcannon
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- In a large saucepan, boil cabbage until tender; remove and chop or blend well.
- Set aside and keep warm.
- Boil potatoes until tender.
- Remove from heat and drain.
- Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
- Season and mash potatoes well.
- Stir in cooked leeks and milk.
- Blend in the cabbage and heat until the whole is a pale green fluff.
- Make a well in the center and pour in the melted butter.
- Mix well.