MASHED POTATOES AND CABBAGE
(Colcannon)

SERVES 4-6

This is very good. Even my husband, who does not care for cabbage, mentioned several times how good it is. Many of the recipes call for kale or cabbage.

INGREDIENTS

1 small head cabbage

1 pound white potatoes (4 or 5 medium)

2 tablespoons butter

1 large onion, chopped

Milk

Salt and pepper to taste

Extra butter

Clean the cabbage and slice into 1/4 to 1/2 inch wedges; chop the wedges into small pieces. Cook in lightly salted boiling water until tender, about 20 minutes. Drain well.

Meanwhile, sauté the onions in the butter in a small skillet until soft and slightly caramelized. Peel the potatoes; cook in lightly salted boiling water until tender. Drain well and mash. (I think this is best if the mashed potatoes have a slightly chunky texture.) Add milk as needed. Stir in the onions and cabbage. Taste for seasoning; add extra butter if desired. Serve immediately or keep warm on a very low burner. Stir well and make certain they are still hot before serving.

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MASHED POTATOES AND CABBAGE (Colcannon)

MASHED POTATOES AND CABBAGE
(Colcannon)