Colcannon - Grant Wilson

1 Head Green Cabbage, diced with central stem removed
1 5lb Bag Yukon Gold Potatoes. peeled and chopped
4 Tbsp Rock salt, separated (or regular salt)
2 Bunches Green Onions. minced
8 oz Salted Irish Butter, sliced into 1 Tbsp pats, plus more for garnish
1 Pint Heavy Cream
Salt and Pepper

1. Place Cabbage and 2 Tbsp Salt in a large pot and add enough water so the cabbage can move, but not so much that is spills over the top when boiling.
2. Bring to a boil, stirring occasionally, until Cabbage is tender.
3. At the same time, in a separate large pot, place Potatoes and 2 Tbsp Salt. Add Water until water is 1" or so above the potatoes.
4. Bring to a boil, stirring occasionally, until Potatoes are soft. (Take out a piece, rinse under cold water and taste it. It should be completely soft.)
5. When the Potatoes are done, turn off the heat/remove the pan from heat, drain them and return them to the pot.
6. Add the Butter to the Potatoes and mash thoroughly.
7. Add the Cream and mix thoroughly.
8. When the Cabbage is done, drain it and add it to Potatoes.
9. Add the Green Onion to the Potatoes. Stir until all is combined well.
10. Salt and Pepper to taste.

Serve immediately in a small individual bowl topped with a pat of Irish Butter.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License