Colcannon

Did you ever eat colcannon

When 'twas made with yellow cream

And the kale and praties blended

Like the picture in a dream?

Did you ever take a forkful

And dip it in the lake

Of heather-flavored butter

That your mother used to make?

Oh, you did, yes you did!

So did he and so did I,

And the more I think about it

Sure, the more I want to cry.

God be with the happy times

When trouble we had not,

And our mothers made Colcannon

In the little three-legged pot.
a traditioinal Irish song

No matter what your nationality, colcannon is pure comfort food.  Buttery sauteed cabbage blends perfectly with smoky bacon, onions and potatoes in this dish that is the perfect accompaniment to corned beef, ham or schnitzel. There are many fancier recipes out there but this one is easy and delicious.

Colcannon

3 large russet potatoes, peeled and cut into quarters

4 ounces bacon  

6 green onions, thinly sliced

1 head cabbage, thinly sliced

1 cup milk, scalded

1/2 cup butter, melted

Salt and pepper to taste

Place cut potatoes in a large pot of salted water and cook till fork tender.

Saute bacon until almost crisp.  Add green onion and saute another minute.  Add cabbage and cook until tender and a bit caramalized.

Drain potatoes. Put through a ricer or mash with potato masher. Stir in hot milk, butter and cabbage.  Salt and pepper to taste.

A ricer is one of my favorite kitchen tools.  It produces mashed potatoes that are light and fluffy with the perfect amount of texture.  It looks like a giant garlic press that pushes the cooked potato through small holes in the press. 

Be sure to visit this week's Foodie Friday celebration at Designs by Gollum.  As always, Michael, a big round of applause to you for hosting this get together to celebrate St. Paddy's Day.