Colcannon

Colcannon

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

I serve this comforting mashed potato and cabbage dish with various roasts, especially in the winter. For a full-flavoured mash, bake the potatoes on rock salt, rather than boil them, if you have time.

Ingredients

Quantity Ingredient
1kg potatoes
sea salt
freshly ground black pepper
200g savoy cabbage, trimmed
olive oil, for cooking
50g bacon lardons
1 garlic clove, peeled and chopped
100ml milk
nutmeg, freshly grated
75g butter
8 spring onions, trimmed and finely sliced
1 teaspoon parsley, chopped

Method

  1. Peel and quarter the potatoes and boil in salted water until tender, then drain well. Meanwhile, shred the cabbage finely.
  2. Heat a heavy-based sauté pan over a medium heat and add a drizzle of olive oil. Add the lardons and sweat for 3–4 minutes, then add the cabbage and cook over a medium-low heat for 2–3 minutes. Add the garlic and half a cupful of water. Cover and cook for 5–6 minutes until the cabbage is tender.
  3. When the potatoes are nearly cooked, bring the milk to the boil and grate in a little nutmeg. Mash the potatoes in a pan, then slowly incorporate the milk and butter. Season to taste.
  4. Drain the cabbage, then fold through the mashed potato with the spring onions, parsley and a twist of pepper. Serve at once.
Tags:
The Kitchin Restaurant
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