If you are interested in an Irish all-time great recipe, it is Colcannon Potatoes. I have about 20 Irish cookbooks, all of which we bought during our numerous trips to Ireland, and every one of them has a Colcannon recipe in them. It’s a really simple dish, and I’ve taken bits and pieces from all of them. The main ingredients all come from the ground. That’s kind of Irish, isn’t it? So, with good will to your sainted parents, and the great St Patrick who rid the island of the vermin, I give you Colcannon potatoes.
6 good size potatoes, (I use Yukon Gold)
4 oz melted butter
¼ to ½ cup Half and Half
½ small head of cabbage
1 onion diced (I use vidalia, can use yellow)
Chopped Parsley (optional)
Peel and boil the potatoes in salted water until fork tender
Sautee the onion in the melted butter until just done, not brown
Cut the cabbage into small shredded pieces, and boil til just done, (blanched-just short of being all wilted))
Drain the potatoes well, and place in a large mixing bowl.
Mash them coarsely and add butter and onion mixture and mash some more.
Add Half and Half and mix til your proper consistency (if too stiff, add more half and half)
Drain the cooked cabbage and dry well
Add the cabbage to the potato mixture and fold in with a spoon.
Add parsley over the top if you choose
Salt and Pepper to taste
(Can use scallion for the onions, kale for the cabbage, and if you want to really kick them up, add bacon bits or cubed ham)
(Try them without the meats first then experiment)