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Pat in TO

Potatoes Colcannon

112 posts
Joined: Feb 11, 2006


Posted to Thread #1115 at 8:41 pm on Mar 15, 2006

I'm sure there are a billion recipes for this, but this is what I do. Just saw a new recipe today that included 2 cups of wilted greens of some sort....spinach, parsley(?), kale, etc...wilted separately and then added in. I might try that this year.

1 lb (or so)cabbage coarsely chopped
2.5 lbs (or so) russet potatoes peeled and chopped
Milk, butter, and seasonings to taste
1/2 cup chopped scallions
1 cup shredded chedder, Irish if available

Cook potatoes and cabbage together in salted water, to cover, until the potatoes are tender. Drain well and toss over flame to dry things up. Mash coarsely together using a potato masher.

And milk or cream, butter, and salt and pepper to taste. It should be like mashed potatoes. Mix in scallions and cheese and turn into a buttered casserole. You can keep it until later ...but don't refrigerate... then warm it through in the oven, topping with more cheese if you like. Dot with butter before serving.

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