CIA Chef Brendan Walsh’s Colcannon Potatoes is a delicious version of the classic cabbage and potato Irish peasant dish.
- 1 pound cabbage, large dice
- 3 1/2 cups chicken stock or water
- 2 1/2 pounds Yukon Gold potatoes, peeled and quartered
- 1 cup whole milk
- 1/4 cup sliced scallions
- Salt and pepper, to taste
- 1/8 cup melted butter
- 4 slices of bacon, cooked crisp and crumbled
- 2 tablespoons minced fresh parsley
- 1 green pepper and 1 white onion, sautéed and sliced, for garnish (optional)
- In a large saucepan, bring cabbage and stock/water to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender. Drain, and reserve cooking liquid. Cover cabbage with plastic wrap and keep warm.
- Place cooking liquid and potatoes in a large 6-quart saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15 to 17 minutes, or until tender. Drain and keep warm.
- In a small saucepan, bring milk to a boil; remove from the heat. In a large bowl, mash potatoes with scallions. Add milk mixture; mash until blended. Mix in the cabbage, salt, and pepper.
- Garnish with the melted butter, bacon, and parsley, as well as with green pepper and white onion, if desired.