Colcannon otherwise known as potato with savoy cabbage

Serves 4

Jest niewatpliwie problem z pogrzewaniem pod koniec, moze trzeba w microwave? (We had a problem while re-heating (step 10). May have to use the microwave oven for it… I think it may depend on how thick the resulting mash is.. May have to do it in a steam-boiler.

  • 500g medium potatoes
  • 1/2 Savoy cabbage, shredded
  • 100ml milk
  • 60g unsalted butter
  • 2 spring onions, chopped
  • Salt and ground black pepper
  • Coarse sea salt to finish
  1. Put the unpeeled potatoes into a pan of water, bring to the boil and simmer until tender.
  2. Drain and return to the empty pan and cover with a tea towel and leave to dry for five minutes.
  3. Uncover and leave until cool enough to handle.
  4. Blanch the cabbage in boiling water until tender.
  5. Drain, then refresh briefly under cold water.
  6. Combine the milk, butter and spring onions in a saucepan and warm gently, without boiling, until the butter has melted.
  7. Remove from the heat and keep warm.
  8. Peel the potatoes and put them through a potato ricer into a clean saucepan.
  9. Add the milk mixture and beat to combine.
  10. Mix in the cabbage and reheat. Season.
  11. Put the colcannon into a warm bowl and place a few slices of butter on top.
  12. Sprinkle with sea salt and serve immediately.


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