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St. Patrick's Day: Colcannon

Source of Recipe


From "The Gourmet Cookbook"



List of Ingredients



• 2 pounds russet potatoes
  
• 1 cup whole milk
  
• 1 stick (8 Tbsp) unsalted butter, cut into tablespoons
  
• 1 pound green cabbage, cored and coarsely chopped (about 4 cups)
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  






Instructions



1. Peel potatoes and cut into 2-inch pieces. Combine with cold salted water (1 tablespoon salt per every 4 quarts water) to cover by 1 inch in a 5-quart pot, bring to a simmer, and simmer, uncovered, until tender, about 15 minutes.
   
   
2. Meanwhile, combine milk, butter, cabbage, salt, and pepper in a 3-quart heavy saucepan, bring to a bare simmer, and cook, uncovered, stirring occasionally, until cabbage is tender, 10 to 15 minutes.
   
   
3. Drain potatoes well, then add to cabbage mixture and mash with a potato masher until well combined. Season with salt and pepper.
   
   Serves 4 to 6