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Colleen's Colcannon Mashed Potatoes

Source of Recipe

Moi - it's an original!


Recipe Introduction

An Irish Favorite to serve all year round! Great on St. Pat's Day or anytime you have a taste for corned beef.

List of Ingredients

Salted water
2 pounds red /new potatoes,scrubbed & quartered, DO NOT peel
2 bunches of scallions sliced w/ green tops
1 small head green cabbage (about 1 pound) cored and chopped into 1 inch pieces
Carrots, whole baby or 3 large regular, peeled and cut into small pieces
Fresh flat leaf Parsley, chopped

For Mashing:
4 to 8 tablespoons (1/2 to 1 stick) butter, softened
sea salt to taste
Half & half or whole milk for thinning if desired (OPT)
1/2 teaspoon black pepper



Recipe

Place in ingredients, in layers, in a large saucepan or Dutch oven:
Add cold water just to cover the potatoes.
Layering ingredients, bottom to top> Potatoes, carrots, cabbage, scallions.
Bring to a boil, then reduce heat to maintain a gentle simmer.
Cook, covered until potatoes are fork-tender, about 15-20 minutes.
Drain and return all ingredients to pot. Mash the mixture while adding butter and parsley. Milk for thinning if desired.
NOTE: if it's too thin, add instant potatoes until desired consistency is reached.

When mixture is coarsely mashed. Serve hot with sliced corned beef.