Colcannon

This is great to serve along side your corned beef (or goose) for St. Patrick’s Day.

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Colcannon

• 3 lbs of potatoes

• ¼ cup butter

• 2 leeks, diced

• ½ a head of cabbage, shredded

• ¼ cup butter

• ½ cup of whipping cream

• salt and pepper to taste

Boil the potatoes until they are fork-tender.

While the potatoes are cooking, melt the butter in a heavy pan. Add the leeks and cabbage, cooking until they are tender.

In your serving bowl, combine the melted butter and cream. Once the potatoes are cooked, pass them through a potato ricer into the bowl. Gently mix until the butter and cream blend well with the potatoes.

Fold in the cabbage mixture and season with salt and pepper to taste. If desired, garnish with additional leeks and cabbage on top.