Four years ago I posted a recipe for Saint Patrick's Day, and here it is again: Colcannon. I decided to reprise the recipe because, apart from the usual corned beef and cabbage, it's the dish I most enjoy on Saint Paddy's day. It's mainly spuds, and you cant get more Irish that that. A homey delight that could be called mashed potatoes plus. But it's far richer and tastier than ordinary mashed potatoes. Along with a few slices of Irish bacon or smoke ham, and a bottle of Guinness, it's heaven.
8 large mealy potatoes
8 small white onions, peeled
3 scallions, washed and trimmed
1 cup half and half milk
1 1/2 cups boiled, chopped Savoy cabbage
3 tablespoons melted butter
Pinch of grated or ground nutmeg
Salt and ground black pepper to tatse
1. Boil potatoes, peel and smash. Place in a large bowl and set aside.
2. Put half and half in a small pan or skillet. Add onions and scallions and cook over medium-low heat until tender. Strain, reserving liquid. Mince onions and scallions.
3. Add the onions, scallions, and half and half liquid to the potatoes. Mix well and whip until fluffy. Add more half and half milk as needed. Stir in all other ingredients and blend well.
Yield: 6 servings.
Labels: Black pepper, Cabbage, Colcannon, Mashed potato, Onion, Potato, Saint Patrick's Day, Scallion