There are many versions of colcannon, a traditional Irish potato dish, but I’m partial to this mash of potatoes, parsnips, shredded cabbage and heavy cream.
- 2 pounds Potatoes
- 1 pounds Parsnips
- 1 medium sized head Savoy cabbage, shredded fine
- 1/3 cup diced onion
- 3 garlic cloves, minced
- 1/3 pound butter or more to taste
- 1/2 cup heavy cream or more to taste
Trim and dice the potatoes and parsnips. Keep separate and reserve.
Place 1 tablespoon of the butter in a large pan over medium heat and add the onions. Cook until golden brown.
Add the cabbage and cook until cabbage is wilted and liquid is evaporated, about 10 minutes. Add the minced garlic and stir, pull from heat and reserve.
Place the potatoes and parsnips in separate batches into a large volume of salted boiling water. Cook until tender and drain well.
Rice or pass through a food mill into the pan with the cabbage and onions.
Add the butter and cream, season with salt and pepper, and place over low heat, stirring to combine. Serve when heated through.
Photograph by Madeleine Hill.
• Chive & Creme Fraiche Mashed Potatoes
• Corned Beef with Bourbon & Molasses Glaze
• Shepherd’s Pie