1 lb. yukon gold potatoes, peeled and cut into 1 1/2 in.
2 leeks, white and light green parts only, sliced
1 c milk
Salt and pepper to taste
1 pinch ground mace
1/2 c butter, melted
Crumbled cooked bacon and minced fresh parsley
Instructions
In a large saucepan, bring cabbage and water to a
boil. Reduce heat; cover and simmer for 10-12
minutes or until tender. Drain, reserving cooking
liquid. Keep cabbage warm.
Place cooking liquid and potatoes in a large
saucepan; add enough additional water to cover the
potatoes. Bring to a boil. Reduce heat; cover and
cook for 15-17 minutes or until tender. Drain and
keep warm.
In a small saucepan, bring milk and onions to a
boil; remove from the heat. In a large bowl, mash
potatoes. Add milk mixture; beat until blended.
Beat in the cabbage, salt and pepper, and mace.
Drizzle with the melted butter, bacon and
parsley. Yield- 12-16 servings.
Originally Submitted
10/25/2015
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