Colcannon

A mix of crisp cabbage and fluffy potatoes, Colcannon is great as a side dish or served beneath a stew. See tomorrows post for an Irish Stew and slight variant of Colcannon.

Ingredients
900g sebago potatoes, peeled, coarsely chopped
50g butter
300g savoy cabbage, hard core removed, shredded
60ml (1/4 cup) milk
60ml (1/4 cup) pouring cream
White pepper
Method
1. Place potato in a saucepan and cover with cold water. Bring to the boil over medium-high heat, and cook for 20 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Transfer to a large heatproof bowl.

2. Melt half the butter in a large saucepan over medium heat. Add the cabbage and cook, stirring occasionally, for 7 minutes or until the cabbage softens.

3. Add the mashed potato and remaining butter to the pan and stir to combine. Gradually add the milk and cream, and stir to combine. Season with salt and white pepper. Transfer to a serving bowl and serve.

Enjoy!