COOKING WITH AMBASSADORS

Irish recipes:Colcannon

Ingredients: 1 small savoy cabbage, 55h Irish butter, 900g-1.3kg potatoes, 250ml full cream milk, 2 scallions (spring onions) – optional.

Ingredients: 1 small savoy cabbage, 55h Irish butter, 900g-1.3kg potatoes, 250ml full cream milk, 2 scallions (spring onions) – optional.

Preparation: Peel potatoes and place in a pot or pan with enough cold water. Cover and boil until tender. Drain well and shake potatoes over heat for a few minutes to dry them, then mash them. Core and shred cabbage. Boil in 2 cups (400ml) of water until tender, approximately 8-10 mins. Drain well and toss with two tablespoons of melted Irish butter. Pour milk into a small saucepan and add finely chopped scallions (use only bulbs and green tops) and bring to a boil. Add milk gradually to the mashed potatoes, then add salt and pepper. Beat until light and fluffy. Fold in the cabbage and heat over a moderately low heat. Mound the mixture in a heated serving dish. Make a well in the centre of the mound, add Irish butter and let melt.

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