Top of the morning to you and Happy St. Patty’s Day. Below is one of the traditional, essential dishes of the Irish that includes, you guessed it, potatoes. Here potatoes are combined with cabbage for added nutrition and taste. The word colcannon is from the Gaelic “cal ceannann” which literally means “white cabbage”.
¼ large head green cabbage (about ½ pound), shredded
4 medium russet potatoes (about 1 ½ pounds), peeled and cut into cubes
½ cup milk
4 tablespoons butter, divided
2 green onions (scallions), finely chopped
Salt and pepper
Chopped parsley for garnish
In large saucepan, bring cabbage and about 2 cups water to boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain reserving cooking liquid. Keep cabbage warm. In same large saucepan place reserved cooking liquid and potatoes; add enough additional water to cover the potatoes, if needed. Bring to boil. Reduce heat to medium-low; cover and cook for 15-17 minutes or until tender. Drain and keep warm. In a small saucepan, bring milk, 2 tablespoons butter and onions to boil; remove from the heat. In large bowl, mash potatoes. Add milk mixture; stir until blended. Beat in cabbage, salt and pepper. Dot with remaining butter and parsley. Makes 4 servings.