Loving mashed potatoes the Irish Way!!!

You can use kale instead of cabbage, but I personally prefer the softer and sweeter taste of cabbage. Colcannon is traditionally topped with melted butter – because let’s be honest, mashed potatoes and butter are a match made in heaven.

Ingredients

Potatoes – You’ll need a good starchy baking potato. Our favorite choices are Russet or Yukon gold potatoes. Once boiled, mash them with lots of butter, light or heavy cream. While it’s not traditional, you can also add sour cream or cream cheese to taste.

Cabbage – Green cabbage becomes tender and sweet when fried with butter. However, you can substitute curly kale (about 1lb) or savoy cabbage if you prefer.

Onion –  Fried onions pair beautifully with mashed potatoes. Use a white onion, or green onion, or try using leeks for an extra special dish. Leeks are mildly flavored and look like extra large scallions.

Butter & bacon – Could anything be better?! I love the flavor bacon adds although it’s not a traditional addition. If I have it on hand, I add it but if I don’t this colcannon recipe is equally delicious with just butter.

How To Make Colcannon

1. Cook the potatoes in a large saucepan until fork-tender and drain well. Mash the potatoes with cream and butter.
2. Soften onion or leeks and cabbage in a skillet.
3. Taste and season with salt and black pepper. Stir the cabbage mixture into the mashed potatoes and top with lots of butter.

Those new potatoes will pair up nice with the garden peas!!!

Creamed Garden Potatoes and Peas Recipe

We all have comfort foods...this one is mine, My Gardner Guy approves!!!

Ingredients 2  pounds small red potatoes, quartered 3 cups of fresh or frozen peas 1 chopped onion 2  - 4 tablespoons of butter 3 tablespoons plus 1 tsp. of all purpose flour 1 - 1/2 tsp. of salt 1/4 tsp. pepper 2 cups of 2% milk 1 cup of half and half cream Directions Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain. Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain. In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through. Yield: 12 servings. Special notes....I'm doing the weight watcher thing... Nutritional Facts 2/3 cup equals 156 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 345 mg sodium, 22 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.