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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Colcannon Ingredients:
1 lb potatoes, peeled |
4 leeks, chopped |
1 lb cabbage, chopped |
2 tbsp milk |
3 tbsp heavy cream |
2 oz butter, softened |
1 tsp thyme, ground |
Directions:
1. Bring a pot of water to a boil and cook potatoes until tender. Slowly saute the chopped leeks and chopped cabbage separately until soft and limp but not brown.
2. Mash the potatoes with a hand masher, then add the leeks and milk and mash together until smooth. Next mash in the cabbage, adding the heavy cream, butter and thyme; blend well until smooth and fluffy. Season with salt and pepper. Put this mixture into an ovenproof dish and place under broiler to brown.
3. If the colcannon is prepared up to the point of browning ahead of time, reheat covered with foil in a 350 degree oven for a half hour. Uncover and brown under broiler.
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