Colcannon

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Makes: 6 servings adjust
A simple yet filling side dish that rocks next to most any meat entree you want to think up.

Directions

Ingredients

  • 2 pounds Potato, The fact is that there are potatoes and then there are potatoes. Some mash well, others don't. I use either Yukon gold or simple redskins. Either work well for this. Leave at least SOME of the skins on!

Step 1

In enough water to completely cover them, boil the potatoes until they are Fork Tender (this means when you stab them with a fork it goes cleanly in straight through, and comes out just as easily.)

Ingredients

  • 1 pound Cabbage, Use mostly green "outer" leaves for this

Step 2

While potatoes are cooking, steam cabbage for about 5 minutes or until very tender.

Ingredients

  • 2 tablespoons Butter, If you must substitute non-dairy alternatives, at least please don't use so-called "spreads".
  • 1 tablespoon Minced Garlic
  • 1⁄2 teaspoon Kosher Salt
  • 1⁄4 teaspoon Ground Black Pepper, Grind your own. Don't buy ground pepper. You will be glad you did!

Step 3

While potatoes and cabbage are cooking, add the remaining ingredients and saute lightly until the garlic is (very) fragrant.
 

Step 4

Combine all these things into one container and, using a potato masher, mash until potatoes are an even consistency (actually, you can leave some lumps. It gives the dish a little character).
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