Irish Colcannon Mash
6 servings
40 minutes
From Irish, "colcannon" is translated as white cabbage. In the Middle Ages, the poor cooked this dish all year round. It is understandable - the set of products and the method of preparation are extremely simple. Nowadays, vegetable puree is usually served only during the season when the main ingredient - cabbage - is ripe.
1
Cut the peeled potatoes and boil them in a large amount of salted water until cooked, about 20 minutes.
- Potato: 800 g
- Salt: to taste
2
In another pot, boil water and immerse the cabbage leaves, stripped of thick veins, for two minutes.
- Kale: 120 g
3
Then transfer them to ice water to stop the cooking.
4
Roughly chop the green onion, leaving one feather for decoration. Slice the remaining onion into rings.
- Spring onion: 50 g
5
Blend the blanched cabbage with coarsely chopped onion in a blender.
- Kale: 120 g
- Spring onion: 50 g
6
When the potatoes are boiled, drain the water and add oil to the pot.
- Potato: 800 g
- Butter: 120 g
7
When the butter melts, mash the potatoes well until smooth.
8
Add the cabbage-onion mixture from the blender to the puree.
- Kale: 120 g
- Spring onion: 50 g
9
Mix, add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Serve decorated with onion rings.
- Spring onion: 50 g
