Colcannon

This is a traditional Irish dish - an old family favorite. My mother's grandmother was from Ireland so my mother grew up with a lot of Irish cooking...and she passed that on to us! Colcannon is one of my favorites, along with scones. Yum! There are dozens of different ways to make colcannon - this is the one Mom made most of the time and my favorite version. There has never been a written recipe in the family so this time when I made it I paid attention to amount and ratios... and ironically it turned out the best tasting colcannon ever! :) (at least that I have made) It could have been due to the fact that I disregarded any attempt at healthy cooking this time! Ha! Well, with St. Patrick's day coming up, as with any holiday, this is the perfect time to splurge in your cooking! Have fun and enjoy!

Colcannon

submitted by Brittany

6 large potatoes, peeled

4-6 Tb half-and-half

1 tsp kosher salt

1 1/2 onions, finely chopped

6 Tb butter, divided

1/2 of a small head of cabbage, sliced thinly

1. Slice peeled potatoes in half and place in pot. Fill with enough water to cover and boil for 25 minutes, or until soft. While the potatoes are cooking, melt 4 Tb butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over med-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.

2. Drain potatoes and add half-and-half (or milk) and salt. Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven safe dish and place under broiler until top is browned. Traditionally colcannon is served with a deep well in the center filled with melted butter... so I place 2 more Tb of butter on top and let it melt into colcannon.