This week's recipe was recommended by one of our staff members. This classic Irish dish combines buttery mashed potatoes with cabbage or kale. An economically-friendly recipe making the perfect side dish to boiled ham or corned beef. The key to making great colcannon is to start with perfectly boiled potatoes, all the better to soak up more butter and milk. Keep the potato chunks in large pieces, let them steam-dry in a colander once cooked, and add the butter to the spuds before the milk mixture for best results. The greens are sauteed and then milk, mustard powder, and a bay leaf are added, this combo will make the mash creamy, savory, and irresistible.
Colcannon Mash by Emma Lee from The Irishman's Wife. View our library for more news and delicious and favorite recipes.
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