Made with lovely pickled cream
And the greens and scallions mingled
Like a picture in a dream
Did you ever make a hole on top
To hold the melting flake
Of the creamy-flavoured butter
That your mammy used to make"
Colcannon
INGREDIENTS:
3 pounds potatoes, scrubbed
1 1/2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1/2 head cabbage, cored and finely shredded
1/2 pound ham, cooked the day before, diced
4 scallions, finely chopped
Chopped parsley leaves, for garnish
DIRECTIONS:
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. Set aside.
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.
Dice ham into tiny pieces and remove any fat. Add to cabbage. Stir in
scallions and stir gently.
Add cabbage, scallions, and ham to mashed potatoes, stirring them
in gently.
Bake in lightly greased casserole dish for 20-30 minutes.
Make an indentation on the top. Put 2 tablespoons of butter into
indentation. Sprinkle with parsley.
Serve hot.
I've never heard of this type of mashed potato but they look and sound delicious. Thanks for the recipe to make them.
ReplyDeleteNever have made it, but will give it a try. Monnie loves mashed potatoes!
ReplyDeleteThanks for the recipe Patti. I didn't know the tip about adding butter to the cabbage while cooking it. I've never made this but will give it a try. I've always thought it sounded yummy but didn't realize it had ham in it. It sounds very similar to a Polish or Ukrainian dish as far as ingredients go.
ReplyDelete