Photography by James Tse
Food Styling by Ruth Gangbar
First published in Wish February 2005
Irish | Potatoes | Lunch | All categories...
food
Colcannon Potatoes
A traditional Irish side dish also known as Bubble and Squeak. Our version is updated with green onions and parsley
Ingredients (Serves 8)
| 8 | Yukon Gold potatoes, peeled and quartered |
| 1/4 cup | white vinegar |
| 3 tsp | kosher salt |
| 1/2 cup | 2% milk |
| 1/4 cup | unsalted butter, cubed |
| Pinch | white pepper |
| Pinch | freshly grated nutmeg |
| 3 cups | finely sliced savoy cabbage, steamed until tender |
| 2 | green onions, thinly sliced |
| 2 tbsp | chopped parsley |
Instructions
- Place potatoes in a large pot, cover with cold water and add vinegar and 1 teaspoon salt.
- Bring to a boil, lower heat and simmer until completely tender, about 25 minutes. Test that potatoes are done by piercing them with a fork. They should be tender.
- Drain potatoes in a colander and let them steam-dry for 3 minutes.
- Heat milk in a small saucepan.
- Place potatoes back in pot, add warmed milk and mash. Tip: Use a food mill or potato ricer to get the creamiest results.
- Mix in butter, remaining salt, pepper and nutmeg.
- Stir savoy cabbage, green onions and Italian parsley into potatoes and serve.
Nutritional information
Nutrients per serving: 159 calories, 2.5 g protein, 8.6 g fat, 19 g carbs, 2 g fibre. Excellent source of vitamin B6
Comment on "Colcannon Potatoes"
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goldie writes:
i thought these potatoes were great
—posted February 9, 2009 at 2:35 p.m.
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