Colcannon (baked mashed potatoes with cabbage
Yield: 1 Servings
- 6 Russet potatoes (about 3 -pounds) -A 2 lb cabbage diced
- 1 Stick unsalted butter cut -into bits
- 2 tb Minced fresh chives
- 1/2 c Milk
- 1 1/2 c Grated sharp Cheddar
Peel the potatoes cut them into 1-inch dice and in a large saucepan combine them with enough cold salted water to cover them by 1 inch. Bring the water to a boil simmer the potatoes for 15 minutes or until they are tender drain. In another large saucepan combine the cabbage with enough cold salted water to cover it by 1 inch and bring to a boil. Simmer the cabbage for 10 to 12 minutes or until it is just tender and drain. In a large bowl mash the potatoes and stir in the butter the chives the milk the cabbage and salt and pepper to taste. Transfer the mixture to a 2-quart baking dish sprinkle the Cheddar over it and bake the dish in the middle of a preheated 350F oven for 30 minutes or until it is heated through and the cheese is melted. Serves 6-8 as a side dish.