Irish Food
Aunt Joan's Colcannon
Trust me, this mashed-potato-plus dish does not precision. When Aunt Joan, gave me this recipe, I continually pressed her with questions like, “well, how much water?” And “What do you mean, ‘Not too much’?” and “can you give me any idea how long will it take?” It doesn't matter. Colcannon it easy to make, and while it remains practically unknown, it is surprisingly tasty. Everyone always likes it.
1 Head cabbage (a nice size one)
5-6 potatoes (the kind that are best boiled: new potatoes, round red, white, or long whites) peeled (as Aunt Joan instructed) or unpeeled (as I like them)
1 bunch scallions
Lots of butter (at least a stick)
Salt and pepper, to tasteWash and cut the cabbage and potatoes into chunks. Wash and chop the scallions. Put all into a large pot, add about 1” of water (“not much, but watch it”), and boil. When the potatoes are fork-tender (check at 20 minutes and then every 5 minutes), remove from the heat and mash. Add butter, salt and pepper to taste. Serve in a bowl, topped with more butter and freshly ground pepper to taste. Yield 4 – 6 servings.
5-6 potatoes (the kind that are best boiled: new potatoes, round red, white, or long whites) peeled (as Aunt Joan instructed) or unpeeled (as I like them)
1 bunch scallions
Lots of butter (at least a stick)
Salt and pepper, to tasteWash and cut the cabbage and potatoes into chunks. Wash and chop the scallions. Put all into a large pot, add about 1” of water (“not much, but watch it”), and boil. When the potatoes are fork-tender (check at 20 minutes and then every 5 minutes), remove from the heat and mash. Add butter, salt and pepper to taste. Serve in a bowl, topped with more butter and freshly ground pepper to taste. Yield 4 – 6 servings.
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