Print Recipe

James Galway's Colcannon

RG

Ingredients

  • 2 pounds white potatoes, peeled and cut into 1 1/2-inch pieces
  • 2 bunches scallions (white parts only)
  • 1 small green cabbage, cored and cut into 1-inch chunks
  • 1/2 cup heated milk or half-and-half
  • 1/4 to 1/2 cup butter, softened
  • Salt and pepper, to taste

Instructions

  1. In a saucepan, combine the potatoes with cold water to cover. Top with the scallions and cabbage. Simmer, covered until potatoes are tender; drain well.
  2. Return the potato mixture to the saucepan. Cook over low heat, mashing with a potato masher until coarse.
  3. Add the milk and butter and mix well.
  4. Season with salt and pepper.

Makes 6 to 8 servings.

Source: Sir James Galway, the Irish virtuoso flute player from Belfast, nicknamed "The Man With the Golden Flute."




Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips