Colcannon is the ultimate in Irish comfort food. Potatoes and cabbage combine with Irish butter and cheese for a warm, satisfying side.
Adapted from Deidre Cronin’s Traditional Irish Colcannon in The Advocate
2 lb red potatoes, cut into large chunks
3/4 cup milk
3/4 tsp salt
6 Tbl Irish Butter like Kerrygold, plus additional melted butter if desired
1/2 cup chopped onion
1/2 oz Spud Spice
6 cups finely shredded green cabbage (or one 10-oz. pkg.)
1 cup (about 4 ozs.) shredded white Irish cheese like Kerrygold Dubliner or Blarney Castle
Freshly ground pepper to taste
Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt. Stir the Spud Spice into the warm potatoes. While potatoes are cooking, melt butter in a large skillet. Add onion; cook 10 minutes, stirring occasionally, until very soft. Add cabbage; cook and stir for 5 minutes more or until very soft. Stir cabbage mixture and cheese into hot potatoes and season with pepper. Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired.