cook like james

Every Irish family has its own colcannon recipe, since it's a classic comfort food in Ireland. I first discovered this unique potato dish on a trip to Dublin - you can read about the trip and my visit to the Merrion Hotel on One for the Table's site:

click here ---> http://tinyurl.com/ybnv476

Colcannon (Irish Mashed Potatoes with Cabbage)

Download Colcannon Recipe

3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

Table salt

12 tablespoons unsalted butter (melted)

1 cup half & half, warmed

 Ground black pepper

1 head Savoy cabbage, cored and shredded

2 leeks, cleaned and finely sliced, white and light green parts only

4 tablespoons unsalted butter (to use with cabbage and leeks)

2 scallions, green parts only, chopped

1.    Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes.

2.   Meanwhile, bring 1/2 cup water and 2 tablespoons of the butter to a boil in a large saucepan over medium-high heat. Add cabbage, reduce heat to medium-low, and cook until just tender, about 15 minutes. Drain well, discarding liquid, and set aside.

3.    Melt remaining 2 tablespoons of the butter in a medium skillet over medium-high heat. Add leeks and sauté until just softened, about 2 minutes. Add leeks to the cabbage mixture.

4.    Combine half & half and butter in small saucepan and keep warm until potatoes are done.

5.    When potatoes are done, turn off burner, drain and return the saucepan to still-hot burner. Using potato masher, mash potatoes until a few small lumps remain. Gently mix in melted butter mixture; using rubber spatula, gently fold in cabbage, leeks and scallion greens until just incorporated. Adjust seasoning with salt and pepper; serve immediately.