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Our natural obsession.
Creamy
Homegrown
colcannon mash
Preparation time: 15 mins to prepare, 30 mins to cook
Serves: 4
Ingredients
e 4 New Season Irish potatoes, peeled and chopped
e 1 large onion, finely chopped
e ½ small Irish green cabbage, shredded
e 50ml whole Irish milk, warm
e 50ml double cream, warm
e 1tsp Dijon mustard
Method
1. Cook the potatoes in a pan of boiling water. Turn down the
heat to medium and simmer for 15 mins or until tender.
2. Meanwhile, melt half the butter in a sauté pan over a
medium heat. Add the onion and fry for 3-4 mins or until
softened but not browned. Add the Irish cabbage and a
splash of water, season, cover and cook for 6-8 minutes,
until softened.
3. Drain the cooked potatoes and tip back into the saucepan.
Add the rest of the butter, warm milk, double cream, Dijon
mustard, season well and mash until smooth.
4. Then drain the cooked cabbage of any excess water
and stir into the mashed potato, reserving a little of the
cabbage mix to garnish the top of the colcannon
Serve with:
Irish beef stew. Is there anything better than cabbage and Irish
stew on a dark winter evening?
Alternative:
Why not try Irish cabbage and potato croquettes? Mix the
potatoes with the cabbage and eggs. Roll into 1 cm balls and
toss in flour. Fry in a pan until golden brown. Yum!
Helpful tip:
Try baking your potatoes as opposed to boiling. Simply
remove the skins when cooked and mash. This will allow you
to add just a little more butter.
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