Recipe for James Galway's Colcannon
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JAMES GALWAY'S COLCANNON

    James Galway's Colcannon

    2 pounds white potatoes, peeled and
        cut into 1 1/2-inch pieces
    2 bunches scallions (white parts only)
    1 small green cabbage, cored and cut
        into 1-inch chunks
    1/2 cup heated milk or half-and-half
    1/4 to 1/2 cup butter, softened
    Salt and pepper, to taste

    In a saucepan, combine the potatoes with cold water to cover. Top with the scallions and cabbage. Simmer, covered until potatoes are tender; drain well.

    Return the potato mixture to the saucepan. Cook over low heat, mashing with a potato masher until coarse. Add the milk and butter and mix well. Season with salt and pepper.

    Makes 6 to 8 servings.


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