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Colcannon

Chef Michael Boyd
A classic Irish dish and an excellent upgrade to every day mashed potatoes

Ingredients
  

  • 600 g Russet potatoes
  • 6 tbsp Butter
  • 3 Cups Thinly shredded cabbage
  • 1/4 Cup Sliced green onion or chives
  • 1/2 Cup Warm whole milk
  • 1 Pinch Ground Nutmeg
  • 1 Pinch Salt and Pepper
  • 1/4 Cup Cooked and minced salt beef (optional)

Instructions
 

  •  
    1.      Sauté cabbage with half of thebutter and nutmeg until tender, and put aside
    2.      Peel, cube, and boil potatoesuntil tender enough to cut with a fork
    3.      Drain potatoes, put back on heatand let some of the excess moisturesteam cook off (10 seconds)
    4.      Mash potatoes
    5.      Fold in remaining butter andmilk
    6.      Add cabbage, green onions /chives, salt, pepper (and salt beef)

Notes