What You Need:
- 1 lb. cabbage, wedged
- 1 lb. white potatoes, peeled and quartered
- 2 leeks
- 1 C of milk
- 1/2 t salt
- 1/2 t pepper
- 1/2 C butter
How to Make It:
- Place the cabbage in a large saucepan and cover well with water.
- Place the pan over medium heat and bring the water to a rapid boil.
- Cook the cabbage in the boiling water for 10 minutes or until fork tender.
- Drain well, place in a warm bowl and set aside.
- Place the potatoes in the saucepan and cover with water.
- Place the pan back over the medium heat and bring the water to a boil.
- Cook the potatoes 12 minutes or until very tender.
- Drain the potatoes well then mash them with a potato masher or electric mixer.
- Chop the leeks using both the white and green parts of the leeks.
- Place the leeks in a small saucepan.
- Pour the milk in with the leeks.
- Place over low heat and simmer the leeks for 5 minutes or until soft.
- Pour the leeks and milk over the potatoes and stir to combine.
- Chop the cabbage and add it to the potato mixture.
- Sprinkle the salt and pepper into the mixture and stir the ingredients together until completely combined.
- Make a well in the middle of the mixture and add the butter into the well.
- Fold the ingredients over the butter and stir until the butter has completely melted.
Serves: 6
Colcannon is an Irish dish that was original served on Halloween. The Irish would place small coin prizes into the colcannon as a Halloween surprise. This dish has become popular in many countries and includes many different ingredients in some areas. A dark kale can be used instead of the cabbage in this Irish tradition.