More Irish Recipes

Traditional Colcannon
3 cups finely shredded green cabbage
1 onion, finely chopped
1/4 cup water
6 potatoes
1/4 cup milk (or cream)
1/4 cup butter
Salt and freshly ground pepper to taste

Method
Place cabbage, onion, and water in a saucepan and quickly bring to a boil. Reduce heat, cover and simmer about 5 minutes until tender. Test it and don't let it overcook, if anything it should be slightly undercooked.

When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one third of the butter and cover. Leave to stay warm.

When the potatoes are soft, drain and
return the saucepan. Add the milk to the saucepan along with a third of the butter. 

Allow the milk to warm but not boil - it is about right when the butter has fully melted into it and it starting to steam.
With a potato masher or a fork mash the potatoes thoroughly into the butter/milk mixture.

Mix the cabbage thoroughly through the mashed potato.

Before serving season with a little salt and sprinkle with fresh parsley or chives. Most importantly, make a well in the centre of the mound of potato and put the last third of the butter in there to melt.
 

Sift baking powder and salt into a bowl. When well mixed, blend in mashed cooked potatoes. Squeeze the finely grated raw potatoes in a tea towel to remove excess moisture. Add it to the bowl along with 2 eggs, well beaten, and just enough milk to make a thick batter.

In a skillet, melt butter. Drop batter by tablespoons into pan. Press down to flatten. Cook pancakes 4 minutes on each side or until golden. Serve hot.