The F.U.N. Place Recipe Box Archives

Colcannon

1 md Head cabbage, quartered and core removed
2 lb Potatoes, scubbed and sliced
2 md Leeks, thoroughly washed and sliced
1 cup Milk
1/2 tsp Mace
Salt
Pepper
2 Garlic cloves
8 Tbsp Unsalted butter

Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside.

Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.

Put the leeks in a saucepan, cover with the milk, bring close to boiling and then turn down to a simmer until tender. Set aside.

Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well with a hand masher. Now add the leeks and their milk and mix in with the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth. Now mash in the cabbage and lastly the butter. The texture that you want to achieve is smooth-buttery-potato with interesting pieces of leek and cabbage well distributed in it.

Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.

Posted by carolmana on March 17, 1999

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