COUNTY MAYO COLCANNON
By Chris T. chrisb64
A wonderful recipe that we love so much that we make it throughout the year not just as a treat on St. Patrick's day. This is great with corned beef of course but is very good with roast pork or chicken or with a nice irish stew over it.
green cabbage( or kale if you prefer)
1 1/2 lb
1 1/2 c
half and half(or milk if you prefer)
salt and pepper to taste
very small dash of ground mace( i prefer to use nutmeg as it isn't as strong but is basically the same thing as mace)
1In a large saucepan, boil cabbage(or kale) until tender; remove and chop or blend well. Set aside and keep warm.**I prefer to chop my cabbage FIRST(before boiling or sauteing) AND I prefer to saute the cabbage in butter or bacon grease instead of boiling**
2Boil peeled and cut up potatoes until tender. Remove from heat and drain.
3Chop leeks, green parts and white parts as well, and simmer them in just enough half and half(or milk) to cover, until they are soft.
4Season and mash potatoes well. Stir in cooked leeks and half and half(or milk). Blend in the kale or cabbage and heat until thoroughly heated. Make a well in the center and pour in the melted butter. Mix well and serve.