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Colcannon with Cheddar

Ingredients

4 lbs (1.8kg) potatoes, or about 7-8 large potatoes
1 head of green cabbage or Kale
1 cup ( 7 fl oz, 240 ml) milk (or cream)
1 stick (4 oz, 120g) butter, divided into three parts
4-5 scallions (green onions), chopped (optional)
Salt and Pepper
1 cup grated cheddar cheese

Method

You can peel the potatoes or not, depending on your preference. Cut potatoes in quarters or halves, depending on the size of potatoes. The idea is that they need to be uniform in size, so that they will be done at the same time. Bring the potatoes in a pot of salted water to a low boil. Meanwhile, cut up cabbage in half and then half again. Cut out core. Cut each quarter in thin or thick slices depending on whether you want your colcannon more chunky or smooth.

When the potatoes are done (test with a fork), scoop the potatoes out of the water (keeping the potato water) and mash with a potato masher or fork in a bowl while still hot with butter and milk to your liking/consistency.  While you are mashing potatoes, bring potato water back to a boil, and cook the cabbage until fork tender.  You may need to add more water to the pot to cover the cabbage. Preheat oven to 350 degrees.

Once cabbage is done, using a large spoon, mix the cabbage thoroughly with the mashed potato. Add salt and pepper to taste. Spoon mixture into a casserole dish. Sprinkle top of dish with shredded cheddar cheese (I like sharp cheddar). Heat through in oven.  Serve as a side or main dish.

 

 

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