Ballymaloe colcannon

Name: Ballymaloe colcannon
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg potatoes scrubbed; 1.00 cabbage shredded; 250.00 ml milk; salt and freshly ground black pepper to taste; 70.00 g butter unsalted

4 servings

Rate this recipe

Starch

By Food24 November 03 2009

Print Recipe

346

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (5)

1.00 kg	potatoes — scrubbed
1.00	cabbage — shredded
250.00 ml	milk
	salt and freshly ground black pepper — to taste
70.00 g	butter — unsalted

Tap for ingredients

Method:

Boil potatoes in a large saucepan of salted water for 30 to 40 minutes, or until tender. Cook cabbage in another saucepan in a little boiling water for 5 to 7 minutes, or until tender.
Drain potatoes and cabbage very well. Peel and mash potatoes with enough milk to make a soft consistency. Stir cabbage into potatoes and season.
Spoon mixture (colcannon) into a serving dish and top with butter. Serve immediately.