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Colcannon
Serves 2
Steps
- In a medium cast iron skillet, sautée shallots over medium heat until golden and translucent, 5-7 minutes.
- Add the sliced garlic and sauté until golden on both sides, another 3-5 minutes. Transfer to a mixing bowl.
- Boil potatoes until very tender when pierced with a thin sharp knife. Drain in a colander. Use a potato ricer and press through still-warm potatoes into bowl with shallot mixture, adding 3/4 the butter in small pats between rounds so it melts while you work.
- Sauté cabbage over the same heat as you did the shallots and garlic, and after a few minutes, add a splash of water to help soften it further. Cabbage should be soft and translucent once ready, about 7–10 minutes in all.
- Add cabbage & milk to the potato mixture and fold in with a spatula until well combined. Generously season with s+p and taste. Adjust as needed. Swirl colcannon mash into bowls, top with more butter, and eat at once.
Originally published at melinahammer.com. Reproduced for personal collection.
