Who doesn't love mashed potatoes in the middle of winter? Warm, filling, comforting and a perfect complement to winter hotpots, casseroles and bakes. They also go well with some tasty sausages and gravy and that's where this little recipe comes in.
We decided on Bangers and Mash for dinner a few nights ago but we needed some other vegies to round out the meal. Offspring #2 is being so difficult foodwise at the moment - I'm almost at my wits end and if it is indeed a phase I'm hoping she gets over it quick smart - so I was looking to get some vegies into her into her using stealth as my weapon. Where could I hide some vegies in a way she wouldn't notice but would still eat? Flicking through the current issue of Good Taste I came across this version of Irish Colcannon and figured it was worth a try. I told her they were really special mashed potatoes with extra stuff like bacon and that she'd love them. Well, she ate them so that's a success in my books and regardless of what she may or may not have thought - we all loved it. So this will be on the menu again and we'll see if she likes it next time round.
Just so you know, I halved the recipe and it did the four of us happily but I'll put the original measurements below.
from Good Taste magazine, May 2010
1. Boil the potatoes
Cook 1kg potatoes, peeled, coarsely chopped in a large saucepan of salted boiling water for 20 minutes or until tender. Drain. Return to pan. Add 80ml (1/3 cup) milk, 60ml (1/4 cup) pouring cream and 20g butter. Mash until smooth.
2. Cook the cabbage
Meanwhile, melt 20g butter in a saucepan. Add 3 cups finely shredded savoy cabbage and 3 chopped rindless bacon rashers. Cook, stirring occasionally for 5 minutes until cabbage is tender and bacon is cooked. Add to the potato mixture. Stir in 2tbs chopped fresh chives. Season with salt and white pepper.
3. Serve the colcannon
Colcannon tastes great with pies, grilled lamb or pork chops or slow-cooked casseroles.