Colcannon

Colcannon

Colcannon

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by Leigh Ann

KING5.com

Posted on November 15, 2010 at 1:00 AM

Updated Wednesday, Oct 30 at 2:52 AM

Colcannon

2 pounds red potatoes, cut into large chunks
3/4 cup milk
3/4 teaspoon salt
6 tablespoons Kerrygold Butter, plus additional melted butter if desired
1 cup chopped onion
6 cups finely shredded green cabbage (or one 10-ounce package)
1 cup (about 4 ounces) shredded Kerrygold Dubliner or Blarney Castle Cheese
Freshly ground pepper to taste

Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt. While potatoes are cooking, melt butter in a large skillet. Add onion; cook 10 minutes, stirring occasionally, until very soft. Add cabbage; cook and stir for 5 minutes more or until very soft. Stir cabbage mixture and cheese into hot potatoes and season with pepper. Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired.

Makes 8 servings.

© Kerrygold

 

For more delicious recipes from Kerrygold
visit our website at: www.kerrygold.com

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