Colcannon Mash
Ingredients
- 5 large potatoes peeled
- 100 g cabbage shredded
- 80 g Butter
- 2-3 tbsp water or vegetable stock
- 60 ml Buttermilk
- Salt & Pepper
Method
- Bring the potatoes to the boil, then simmer for 15-20 minutes or until completely tender.
- In the meantime, warm a sauté pan, over medium heat, add half of the butter and add the cabbage, add a dash of vegetable stock or water. Season well.
- Sauté for 2-3 minutes until softened. remove from the heat.
- Once the potatoes are tender, remove from the heat and drain in a colander.
- Return to the saucepan.
- Add the rest of the butter and buttermilk and mash using a potato masher.
- Add the cooked cabbage and check the seasoning.
- Serve piping hot.
