Colcannon is a vary simple and easy dish to prepare. It is very similar to Champ, and is also quite filling and easy to make.
Ingredients:
4 lbs Potatoes
½ lb Scallions (Spring Onions)
1 small head of cabbage (either white or green is fine)
1/3 cup of milk
4 tbsp. butter
2 tsp salt
Directions:
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Peel potatoes and boil. Cook until done.
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Shred the head of cabbage, and discard the stump. Boil until tender.
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Finely chop the scallions – you can use both the white and green parts of the stem.
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Simmer the scallions in milk for approximately 5 minutes so that it is finished at roughly the same time as both the cabbage and potatoes.
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Once done, remove potatoes from heat, drain, and mash. Remove the cabbage and drain.
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Combine and mix the mashed potatoes, the cabbage, the salt, the milk and scallions, and half of the butter.
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Place each serving on a plate and dimple the top with a small depression. Divide the remaining butter into each depression so that the Colcannon is served with a small “bowl” of melted butter on the top.
