Traditional Irish Colcannon

Cut the potatoes in quarters and boil. If you haven’t tried the butter potatoes, do so—they have a distinct yummy, buttery and rich flavor. While the potatoes are boiling, chop up or cut the cabbage also in quarters and steam.

Cube desired meat. Corned beef or lamb are an excellent choice, but you can also use ham or turkey ham. Set aside.

Wash the green onions, pat dry and chop. Again, set aside.

In a small bowl, heat the cream and butter.

When the potatoes are fork tender, strain them. Add them to a big bowl and slowly pour the cream mixture as you mash the potatoes using a potato masher. Please add slowly. If you need more cream, it’s ok. Better to add more in slowly than too much and have watery mashed potatoes.

As the potatoes are mashed, add the steamed cabbage, then the cubed meat. Dish in a nice serving bowl, adding salt and pepper to taste and garnish with the green onions. In the center, make a small indentation with a spoon and drizzle the olive oil. You may add butter instead, if you wish. It’s what happens when I run out.

Sonas ort! (Best wishes!)