Irish Colcannon
Source of Recipe
unknown
Recipe Introduction
This is our favorite way to fix mashed potatoes! It is so tasty and is a great way to get our kids to eat more veggies. I used cabbage and have left out the parsnips sometimes.
List of Ingredients
1 lb Potatoes, sliced
2 medium Parsnips,peeled and sliced
2 medium Leeks
1 cup milk
1 lb Kale or cabbage
1/2 tsp Mace
2 large Garlic cloves, minced
1 tsp Salt
1/2 tsp Pepper
2 TBSP butter
1 bunch fresh Parsley, chopped
Recipe
Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.
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