Jamie Magazine
By Giana Ferguson
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- Colcannon
25 mins
Not Too Tricky
serves 6-8
About the recipe
Colcannon is a classic Irish mash, perfect with roast lamb. If you have any left over, it’s fantastic shaped into a potato cake and fried in bacon fat until crisp and brown on both sides. Such a treat!
Recipe From
Ingredients
1.2kg floury potatoes, such as Golden Wonder, Kerr’s Pink
1 small Savoy cabbage
250ml whole milk
55g unsalted butter, plus extra to serve, if you like
optional: extra virgin olive oil
Top Tip
If you’re serving colcannon as part of a wider Sunday lunch spread, why not serve with minty broad beans too!
Method
- Peel and halve the potatoes and place in a large high-sided pan of salted water. Bring the pan to the boil, lower to a simmer and cook, covered, for 10 to 15 minutes, until a knife can be easily inserted. Drain and allow to steam dry for at least 5 minutes.
- Remove and discard the dark outer leaves from the cabbage, then finely shred it. Cook in a separate pan of boiling salted water for 4 minutes, or until al dente. Drain, then season with salt, pepper and a little butter.
- When the potatoes are steam-drying, place the milk in a pan over a medium heat and bring to the boil. Mash the potatoes and add enough hot milk to make a fluffy purée (you might not need to use all the milk). Stir in the cabbage and season. Serve in a hot dish, with a drizzle of extra virgin olive oil or a little butter in the centre, if you like.
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