Ingredients
6 russet potatoes (about 3 pounds) a, 2 lb cabbage, di
1 stick unsalted butter, cut into bit, s
2 tbsp minced fresh chives
1/2 cup milk
1 1/2 cup grated sharp cheddar
Directions
Peel the potatoes, cut them into 1-inch dice, and in a large saucepan
combine them with enough cold salted water to cover them by 1 inch.
Bring the water to a boil, simmer the potatoes for 15 minutes, or
until they are tender, drain. In another large saucepan combine the
cabbage with enough cold salted water to cover it by 1 inch and bring
to a boil. Simmer the cabbage for 10 to 12 minutes, or until it is
just tender, and drain. In a large bowl mash the potatoes and stir in
the butter, the chives, the milk, the cabbage, and salt and pepper to
taste. Transfer the mixture to a 2-quart baking dish, sprinkle the
Cheddar over it, and bake the dish in the middle of a preheated 350F
oven for 30 minutes, or until it is heated through and the cheese is
melted. Serves 6-8 as a side dish.
Servings: 1 servings
Colcannon (Baked Mashed Potatoes With Cabbage Recipe brought to you by Recipe Ideas
Categories: Cabbage; Irish; Potato; Vegetable
The History of Recipes
We can read the history of written recipes back into ancient history, in fact as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, ancient recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
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We hope you enjoy this Colcannon (Baked Mashed Potatoes With Cabbage recipe.
