Colcannon

Name: Colcannon
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and freshly ground black pepper; A pinch of ground mace; 450 g (1 lb) kale or cabbage, shredded; 450 g (1 lb) potatoes, peeled; 150 ml (5 fl oz) milk or single cream; 2 small leeks or spring onion tops, chopped; 150 g (5 oz) unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

This is lovely as a totally vegetarian dish – perhaps with a poached egg on top – or a great accompaniment for Boiled Bacon with a parsley sauce or Home-made Pork Sausages with Onion Gravy. You can use kale, or white or green cabbage.

Ingredients

450 g (1 lb) potatoes, peeled
450 g (1

Method

Boil the potatoes in salted water until cooked, about 20–25 minutes depending on size. Drain off all the water and replace the lid. Shake the pan vigorously which will start to break the potatoes, then mash them until light and fluffy. Blanch the shredded kale or cabbage in boiling water for 2–3 minutes until softened but not coloured. Drain well. Fry the chopped leeks or spring onion tops in <