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A Perfect Pantry

Colcannon

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    • PREP TIME
      5 min
    • COOK TIME
      30 min
    • READY TIME
      35 min
    • SERVINGS
      8

    Ingredients

    • 1 kilogram dirty potatoes peeled, roughly chopped
    • 70 grams butter cubed
    • 340 grams savoy cabbage core removed, thinly sliced, washed
    • 1/2 cup milk
    • 1/4 cup pure cream
    • 1 teaspoon flaked rock salt
    • 1 teaspoon white pepper ground

    Directions

    1. Place the potatoes into a 3L saucepan and cover with cold water. Place the lid on and bring to the boil over a medium heat. Allow to cook for 20 minutes, or until the potatoes can have a knife easily inserted into their centres.
    2. Drain using a sieve and place straight back into the same pot. Mash using a potato masher until no lumps are visible.
    3. In a separate saucepan, add the butter, milk, cream and cabbage. Heat over a low heat, stirring constantly for roughly 10 minutes until the cabbage is tender. Add to the mashed potatoes and season with salt and pepper. Fold until completely combined.

    This recipe was developed using a Kambrook Appliance.

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    Guest 24 September 2019

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