Irish Halloween
Irish Colcannon is a traditional dish served in Ireland at Halloween/Samhain. Cook it year round because it’s so delicious and easy to make.
4 servings · Easy
Ingredients
- 1 lb chopped green cabbage, cooked-if boiled, drain well; to stir fry, use 2 tbs butter or olive oil, cook until tender, then remove from heat
- 2 to 3 medium sized potatoes, cubed and boiled in large pot until tender
- 1 c leeks, cleaned well and chopped-green onions will work as a substitute for leeks
- 1/2 c whole milk, half and half, or unsweetened cream
- 1/2 c real butter, melted (I use Kerrygold)
- Salt and pepper, to taste
- Optional: 1/2 cup cooked, chopped bacon for topping
Instructions
- Drain potatoes after cooking. Turn heat to lowest setting and return pot to stove. Add salt and pepper. Mash potatoes, then beat until fluffy. I do this by hand, but an electric mixer is great if you want your potatoes less chunky.
- Bring milk to simmer over low-medium heat and add leeks. Simmer for 5 minutes or until leeks are tender. Stir several times during cooking to avoid scorching the milk.
- Cube the butter and add to potatoes. Stir until butter is melted thoroughly. Add milk and leeks and stir well.
- Add cooked cabbage to potatoes. Turn off heat and beat mixture until fluffy. Put the colcannon into a nice serving bowl and serve while hot.
- I like to add a dab of butter to the middle of the colcannon and then sprinkle with crumbled bacon, but that's optional….
Tags: pepperplate-import