Irish Colcannon (creamy Potatoes And Cabbage)

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb cabbage or 1 lb kale
• 1 lb potato, peeled and diced (about 4 potatoes)
• 2 small leeks or 2 small onions or 6 green onions with tops, chopped
• 1/2 cup cream or 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon mace

Recipe

• 1 strip outer leaves from cabbage.
• 2 shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
• 3 reduce heat and simmer until crisp-tender, about 5-10 minutes.
• 4 drain well.
• 5 (opt.) liquefy in blender.
• 6 boil potatoes in a separate kettle, covered with water, until tender.
• 7 in a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
• 8 mash potatoes then season with salt, pepper and mace.
• 9 mix in the onions and milk.
• 10 combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
• 11 pour into a deep warmed dish.
• 12 dab with butter or margarine.
• 13 note: leftovers can be fried in oil until crisp and brown on both sides.
• 14 option: substitute ground nutmeg for mace.