Creamed Potatoes & Cabbage (Colcannon)
Ingredients
- 4 medium Russet potatoes* peeled and diced
- 1 pound cabbage finely shredded
- 4-6 Green onions white and light green portion chopped
- 1/2 cup milk
- 1/8 tsp mace
- Salt and pepper to taste
- 2-3 tbsp Butter
Servings: people
Units:
Instructions
- Place the shredded cabbage into a small pot with enough water to barely cover. Bring to a boil, then reduce heat and simmer until tender but still slightly crisp (about 6-8 minutes).
- When the cabbage has only a couple of minutes to go, add the chopped green onions to the pot and allow them to slightly soften with the cabbage.
- Drain the cabbage and green onions and set aside.
- While cabbage is simmering, place the potatoes into a pot filled with enough water to cover.
- Boil the potatoes until fork tender (about 10-15 minutes).
- Drain the potatoes well.
- Add the milk to the potatoes and mash until creamy.
- Stir the cabbage, onions, mace, salt and pepper into the potatoes.
- Place the creamed potatoes and cabbage into a serving dish and top with a few pats of butter.
Recipe Notes
I used canned coconut milk for this recipe, but you can substitute any milk you prefer. While mace is a perfect and fragrant seasoning for this dish, it can occasionally be difficult to find in our local stores.
You can use ground nutmeg in place of the mace, just be aware that mace is a slightly stronger spice. If you use nutmeg, you may want to increase the amount used.
Savoy cabbage is our preference for this dish. It has a nice texture and a softer leaf. Feel free to use a green or Napa cabbage if you prefer.
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