Colcannon - Irish Mash with Cabbage and Leeks
If you have any left overs, fry dollops (and form in to cakes) in butter till golden on both sides. Alternatively from in to croquettes or small cakes and coat in flour, egg and breadcrumbs and deep fry or bake till golden and crispy
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 30 minutes
Ingredients
600g potatoes - peeled and diced
1 large or 2 small leeks - trimmed, washed and finely sliced
60g / 2 oz curly cale or any green cabbage
30g butter
3 tablespoons milk
1 teaspoon mustard - English
seasoning
Method
- Boil the potatoes in salted cold water until just tender
- Add the leeks and cabbage and boil for a further 5 - 6 minutes
- Drain in the pan
- Mash with the butter, milk and mustard over a low flame
- Season to taste and serve