COLCANNON (mashed potatoes with cabbage, for four)


This Irish dish became known in Great Britain as “bubble and squeak”.

½ cup whole milk

8 tablespoons (1 stick, 1 cup) unsalted butter

1 pound green cabbage cored and coarsely chopped (about 4 cups)

½ teaspoon salt

freshly ground black pepper to taste

2 pounds russet potatoes, scrubbed, peeled and cut into 2 inch pieces (russet, or baking potatoes, make fluffier mashed potatoes. Yukon golds have a buttery texture, and are also a possibility)

1. In a saucepan combine the milk, butter, cabbage, salt and pepper to taste. Bring to a bare simmer and cook, uncovered, stirring occasionally, until the cabbage is done, 10 to 15 minutes.

2. Place potatoes in a large saucepan with cold, salted water to cover by about an inch (1 tablespoon salt for every 4 quarts of water). Bring to a boil over high heat, reduce heat to medium-low, and simmer until the potatoes are just tender when pricked with a thin-bladed knife, about 20 minutes. Drain potatoes in a colander.

3. Drop the potato chunks back into the empty, but still warm, saucepan and mash with a potato masher until fairly smooth. Add the cabbage mixture and mash with a potato masher until well combined. Add more milk if mixture is dry. Serve immediately.

from The Gourmet Cookbook

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