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Bring a taste of Ireland to the table


There’s an Irish flavour to this week’s recipe, with this colcannon dish...


700g Maris Piper potatoes, peeled, cut into cubes

60g butter

1 large onion, finely chopped

½ small green cabbage, shredded

50ml whole milk, warm

50ml double cream, warm

1tsp Dijon mustard


Put the potato cubes into a large saucepan of salted water, place over a high heat and bring to the boil.

Turn down the heat to medium and simmer for 15 minutes or until tender.

Meanwhile, melt half the butter in a sauté pan over a medium heat. Add the onion and fry for 3-4 minutes or until softened but not browned.

Add the cabbage and a splash of water, season, cover and cook for 6-8 minutes, until softened.

Drain the cooked potatoes and tip back into the saucepan.

Add the rest of the butter, warm milk, double cream, Dijon mustard, season well and mash until smooth.

Then drain the cooked cabbage of any excess water and stir into the mashed potato, reserving a little of the cabbage mix to garnish the top of the colcannon.

Alternatively, garnish the top of the colcannon with some chopped spring onions.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

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