Colcannon
Print Recipe
This is my version of the Irish dish Colcannon, adding onions and garlic. I love to serve this with Ikea gravy.
Course
Side Dish
Cuisine 
Ingredients
- 1 kg potatoes peeled (cut any large ones in half)
- 100 g butter
- 1 small Savoy cabbage or similar finely shredded
- 2 large onions sliced
- 3 cloves of garlic crushed
- 150 ml double cream or whipping cream
- Nutmeg, salt and pepper to taste
Instructions
- Place the potatoes in a large saucepan of water. Bring to the boil, then lower the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- While the potatoes are cooking, melt a quarter of the butter in another saucepan over medium heat. Add the sliced onions, crushed garlic, and half of the shredded cabbage. Sauté for about 5 minutes, or until the vegetables are softened. Remove from heat and set aside.
- When the potatoes are done, drain them in a colander.
- Mash the potatoes until they are smooth. In a small saucepan, heat the double cream with the remaining butter until almost boiling. Then beat this mixture into the mashed potatoes.
- Stir the sautéed onions, garlic, and cabbage into the mashed potatoes. Mix well to combine.
- Season the colcannon with nutmeg, salt and pepper to taste. Serve warm, with gravy if you like.