Colcannon
Colcannon is mashed potato folded with cabbage, leeks and plenty of butter, then baked until the cheese melts on top. Shaking the drained potatoes in a lidded pot until they crumble gives a dry, fluffy base that takes in the cream and butter without turning gluey. Blanched cabbage keeps some crunch against the soft mash. Season boldly with pepper, and go easy on salt because of the Gouda.
Instructions
Boil or steam the potatoes until they are soft. Drain them, return them to a deep pot, put the lid on and shake the pot until the potatoes start to crumble.
Mash the crumbled potatoes with a fork. Season with salt, pepper and a little mace or paprika, then stir in the cream.
Cut 100 g of the butter into pieces and add it to the pot. Put the lid back on and leave the butter to melt, then stir it through and move the mash to a clean bowl.
Blanch the shredded cabbage in boiling water for 2 minutes, then drain it well.
Melt the remaining butter in a pan and fry the leeks for a few minutes. Add the cabbage and toss it around for a few minutes more.
Spoon the cabbage and leeks into the bowl and mix them into the mash.
Stir most of the grated Gouda into the mixture and scatter the rest over the top. Bake in a moderate oven (gas mark 2 to 3) for 20 minutes, or until the cheese has melted.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
