county mayo colcannon
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.
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 1 pound green cabbage( or kale if you prefer)
- 1 1/2 pounds potatoes
- 2 - leeks
- 1 1/2 cups 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)
- 1/4-1/2 cup butter
How To Make county mayo colcannon
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Step 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**
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Step 2Boil peeled and cut up potatoes until tender. Remove from heat and drain.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Potatoes
Category:
Other Side Dishes
Diet:
Vegetarian
Keyword:
#potato
Keyword:
#Irish
Keyword:
#cabbage
Keyword:
#leeks
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