Colcannon

Colcannon

The first time we made this for my mother she could not get over how much more flavorful it is compared to plain mashed potatoes, which is what she raised her family on. Whenever we would invited her up she would ask us if we were making mashed potatoes and if we were could we make this one. We would make this for her a lot but we also would change it up with other mashed potato recipes that we have. This one was always her favorite.

4 potatoes cubed – russets work best

½ pound of parsnip cubed

1/2 head of green cabbage or kale (even Brussels sprouts)

(The above amounts are approximated depending on your crowd)

1 cup whole milk – or cream

1 stick butter

4-5 green onions – chopped

Salt – Pepper

Chives

 

Peel and cube the potatoes and parsnips put them in a large pan, cover with water and bring to boiling. Cook until potatoes are soft when you put a knife into them.  At the same time, remove the cabbage core, slice the leaves thinly, and put into a pan and cover with water bring to a boil and cook until cabbage is al dente. When the potatoes and parsnips are soft, drain them and put them back into the pan. Add the milk, butter and the chopped scallions. Mash the potatoes and parsnips then add the drained cabbage and mix well. Salt and pepper to taste and garnish with chopped chives.

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