Not only did Heidi host our potluck, she also whipped up a fantastic colcannon. This is a traditional Irish/Scottish dish, with the addition of milk and cheese. Here’s the recipe from Jane Brody’s Good Food Book:
1 lb all-purpose potatoes, washed but not peeled
1 lb green cabbage (about 4 cups), shredded
1-2 large onions, chopped
¼ c milk
1 T butter
3 oz (or more) sharp Cheddar, grated
Salt and pepper to taste
1. Boil the potatoes until tender, not mushy. Spoon them out of the boiling water, set aside to cool.
2. Boil the onions and cabbage for 5 minutes, and drain well.
3. Mash potatoes with milk and butter.
4. Mix in cabbage and potatoes.
5. Mix in cheddar, reserving some for the top
6. Bake in a Dutch oven or casserole dish until it’s heated through and cheese on top has melted. Temperature not critical depending on what else you may have in the oven.
Options
Peel potatoes after step 1 if you wish; I don’t.
Use a ricer to mash potatoes if you have one.
