Colcannon (Irish mash with cabbage)
On Saturday we celebrate the life of St Patrick, who would have driven all the snakes out of Ireland for a feast like this. It will not surprise you that our Irish banquet features potatoes, the traditional staple food of the isle. The potato shows its versatility in a bread (great for breakfast), a famous stew with lamb and onions, and a special kind of mash that the Irish have taken to a new level by mixing in cabbage or kale.
- 500g curly kale or cabbage, shredded
- 1kg potatoes, peeled and cut into large cubes
- 2 leeks, washed and sliced
- 250ml (1 cup) milk
- Salt and pepper
- Pinch of ground nutmeg or mace
- 125g butter, cubed
Cook the kale or cabbage in boiling salted water until tender. In another pot, cook the potatoes in boiling salted water until soft. Drain potatoes and mash. Bring leeks and milk to a simmer and cook until tender. Add potatoes, seasoning and nutmeg and stir over low heat until combined. Stir in cabbage and butter and serve immediately.