|
Post by chief_cook2 on Apr 1, 2007 14:43:08 GMT -6
Colcannon
Ingredients
1 cup milk
8 Tbsp. (1 stick) butter
1 large bay leaf
1 large onion, chopped
1 large cabbage, coarsely chopped (about 8 cups)
4 pounds russet potatoes, peeled, cut into 1-inch pieces
Directions
Melt 1 tablespoon butter in large Dutch oven over medium heat. Add onion and sauté until light brown (about 8 minutes). Add cabbage and cook until tender, stirring often (about 25 minutes).
Cook potatoes in large pot of boiling salted water until tender (about 25 minutes). Drain well. Return to same pot and mash with hand masher.
Add cabbage to potatoes. Strain in enough milk to produce moist, fluffy potatoes. Season with salt and pepper.
Melt 5 tablespoons butter in small saucepan. Mound potatoes in large bowl. Using spoon, make well in top of potatoes. Pour butter into well. Serve hot.
Serves 8-10
|
|