Traditional Colcannon Potatoes.
Fluffy mashed potato with savoy cabbage and spring onions running through.
- 700 g Desiree or King Edward Potatoes peeled and cut into even sized chunks
- 225 g Savoy Cabbage finely shredded
- 12 Spring Onions finely shredded
- 75 ml Single Cream
- 75 g Butter
- Pinch of Nutmeg
- Salt and Pepper to taste
- Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them.
- Put the potato chunks in a large saucepan then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender – they should take approximately 25 minutes.
- The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps!
- Meanwhile melt 1 oz (25 g) butter in a large frying pan and saute the cabbage for about 3 minutes, keeping it on the move until it's tender and slightly golden at the edges then add the chopped spring onions and continue to cook for another minute.
- Next drain the potatoes, return them to the pan, cover with a clean tea-cloth and leave them aside for 2 minutes to allow the cloth to absorb the excess steam.
- Now, using potato masher mash until smooth, add the nutmeg, cream and remaining butter then mix thoroughly before tasting and seasoning.
- Then finally stir in the contents of the frying pan and serve with or without extra melted butter.