Today is All Saints Day.
Eating Colcannon is a tradition in Ireland.
As we celebrate, we are reminded of all the Saints who are no longer with us.
This comforting Irish dish combines potatoes and cabbage.
4 medium potatoes
4 teaspoons salt divided
8 ounces butter divided
4 tablespoons milk
1 small head of cabbage
1 medium onion
1/2 teaspoon black pepper
Peel and chop your potatoes, onion and cabbage. Put the potatoes in a pot and cover with water. Bring to a boil and allow to cook for 10-15 minutes.
Drain and transfer to a large bowl. add half the stick of butter (4 ounces) and the milk. Mash until everything is incorporated.
Put the other half of the butter in a frying pan with the cabbage, salt and onions. Cook on medium until tender about 15 minutes.
Stir the cabbage mixture into the potatoes and serve hot.
Peace be with you,
Copyright 2012 Veronica Gantley
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