Ballymaloe colcannon

Recipe from: 5/27/1998 12:00:00 AM

Ingredients 5
Servings 1


Serving Change
  • 1
    potatoes, scrubbed
  • 1
    small head cabbage, cored and shredded
  • 250
    milk (you may need more, depending on potatoes)
  • salt and milled black pepper to taste
  • 70
    unsalted butter


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.

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