Serves2
- Can be prepared in 45 minutes or less
April 1993
This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.
-
1 1/4
lb
(about 2 large) russet (baking) potatoes
-
3
cups
thinly sliced cabbage
-
1/2
cup
milk, scalded
-
2
tablespoons
unsalted butter, cut into bits and softened
-
Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.
