Colcannon

Name: Colcannon
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Ingredients: 3 lb(s) potatoes, scrubbed; 2 sticks butter; 1 ¼ cups milk, hot; Freshly ground black pepper; 1 head cabbage, cored and finely shredded; 1 (1-lb) piece ham or bacon, cooked the day before; 4 scallions, finely chopped; Chopped parsley leaves, for garnish

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Prep Time: 15 minutes

Cook Time: 105 minutes

Total: 120 minutes

Servings: 6

Author : Tyler Florence

Ingredients

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3 lb(s) potatoes, scrubbed2 sticks butter1 ¼ cups milk, hotFreshly ground black pepper1 head cabbage, cored and finely shredded1 (1-lb) piece ham or bacon, cooked the day before4 scallions, finely choppedChopped parsley leaves, for garnish

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Instructions

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Step 1

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

Step 2

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Step 3

Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Step 4

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.

Step 5

Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.