Colcannon

A traditional Irish dish that I serve to my vegetarian daughter for St. Patrick’s Day. The rest of us really enjoy it too.

Colcannon

Ingredients
4 russet potatoes, peeled and cut into chunks
1/2 head of cabbage, cored and thinly sliced
2/3 c. heavy cream
1/4 c. butter + 2 Tbsp.
6 scallions, finely chopped
Salt and pepper, to taste

Directions
1. Boil the potatoes for 15-20 minutes. Drain well and mash with a potato masher until smooth.
2. Add the heavy cream and ¼ c. of butter, then season with salt and pepper.
3. In a skillet, melt 2 Tbsp. butter and add the cabbage and ¼ c. water. Cook until soft.
4. Combine the cabbage into the potato mixture, and stir in the scallions.

Before serving and while it’s still hot, I like to add extra butter on top for good measure.