And don’t forget the accompanying corned beef recipe!
COLCANNON (Mashed Potatoes with Cabbage)
Adapted from Gourmet, April 1993
1 1/4 lb. russet potatoes (about 1 1/2 to 2 large potatoes)
About 3 Tbsp. unsalted butter, divided
3 cups thinly sliced cabbage (about 1/4 of a large cabbage, cored)
1/2 cup milk, scalded
Peel the potatoes, and cut them into 1-inch pieces. Put the potatoes in a saucepan, cover with salted water, and simmer for 15 minutes, or until tender. While the potatoes are simmering, melt about 1 tablespoon of the butter in a large skillet over medium-high heat. Add the cabbage, season with salt, and cook, stirring occasionally, until the cabbage begins to soften. Reduce the heat to medium or medium-low, cover the skillet, and continue to cook, stirring occasionally, until the cabbage is very tender. When the potatoes are ready, drain them in a colander, and then turn them into a bowl. Add the remaining 2 tablespoons of butter to the potatoes, allow to melt for a minute or two, and then mash. Stir in the milk and the cabbage, and season to taste.
Yield: 2 to 3 servings