Colcannon
Colcannon — a potato recipe, 10 ingredients.
contains glutencontains dairy
Ingredients
US
Metric
- 450 g potatoes (floury Maris Piper or Golden Wonders are best; leave skin on if you want)
- 150 ml single cream
- Mace
- Ground paprika
- 450 g white or savoy shredded cabbage
- 2 small leeks or 1 bunch of spring onion tops, chopped
- 125 g unsalted butter
- 200 g mature Gouda cheese, grated
- Salt
- Pepper
Make it lactose-friendly
- 150 ml single cream → lactose-free cream or coconut cream
- 125 g unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
- 200 g mature Gouda cheese, grated → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Boil or steam the potatoes until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble.
- Mash the crumbled potatoes up with a fork and season with the salt, pepper, and mace/paprika, before stirring in the cream.
- Add 3½ oz of the butter in pieces and put the lid back on, leaving the butter to melt, then stir. Transfer the mix to a clean bowl.
- Blanch the cabbage in boiling water for 2 minutes and drain.
- Fry the leeks in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes.
- Spoon the cabbage into the bowl and mix with the mashed potatoes.
- Stir the gouda into the mix, leaving a little to coat the top. Put the bowl in an oven on 2/3 heat for 20 minutes or until the cheese is melted.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0