Colcannon Recipe

Creamy mashed potatoes and cabbage is a perfect accompaniment to sliced corned beef.


| March 12, 2012


MAIN ARTICLE: 

Celebrating Corned Beef

Colcannon

 2 pounds potatoes, peeled and cubed
1 head cabbage, chopped
1 bunch green onions, chopped
1/4 cup butter, softened
1/2 cup half-and-half
Salt and pepper

Place vegetables in large saucepan and fill with water. Place over medium-high heat and bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes, or until potatoes are tender.

Drain vegetables and place in large bowl. Add butter and mash, gradually adding half-and-half as you mash, until mixture is chunky. Do not mash fine. Season with salt and pepper.

Serve hot topped with slices of corned beef.





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