Michelle De La Cerda
russets; peeled and cubed
head cabbage; chopped
butter; divided 3/3
green onions; thinly sliced
Salt and Pepper to taste
Bring a large pot of salted water to a boil.
Add the potatoes and cook for 15-20 minutes or until the potatoes are soft.
Drain and add them to a large bowl.
While the potatoes are cooking, heat a large skillet over medium high heat. Add 2-3 tbsp of butter.
Once the butter has melted add the cabbage and sauté until the cabbage softens, about 5-7 minutes, season with salt and pepper.
, mash/whip the potatoes with the remaining butter.
Slowly incorporate the cream.
Stir in the cabbage and then green onions; mix well.
Season well with salt and pepper.
Serve immediately or keep warm until ready to serve.
Recipe adapted from Colcannon in "
The Irish Pub Cookbook
" page 94.