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    St. Patrick's Day: Colcannon (Mashed Potatoes with Cabbage)

    Source of Recipe


    From "The Gourmet Cookbook"

    List of Ingredients


    • 2 pounds russet (baking) 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)
    • ½ tsp salt
    • ¼ 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, 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



 

 

 


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