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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This colcannon recipe came from a Prince Edward Island, Canada, cookbook, if I remember correctly. I do not know the title to it or if it is still in print. There are many different recipes for colcannon, but this one is my favorite, the only one I make now. Ingredients:
3 -4 medium potatoes, peeled and cut in quarters |
2 tablespoons milk or 2 tablespoons light cream |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 cups chopped cabbage |
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup chopped onion |
2 tablespoons butter (for frying) |
Directions:
1. Cook potatoes in boiling water till tender; drain, reserving water.
2. Place in a large bowl.
3. Mash with hand masher till well-mashed.
4. (I find the electric mixer makes it too gooey).
5. Add milk, salt and pepper and beat till fluffy.
6. In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
7. Drain.
8. Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
9. Add mashed potato and cooked cabbage to the onion.
10. Heat throughly, stirring constantly.
11. Place in a heated serving dish.
12. Serve hot, topped with butter.
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