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Colcannon
- 1 head cabbage, sliced
- 2.5 lbs potatoes
- 1 leek, sliced
- 1/4 c whiskey
- 1/4 c butter or Harvest Butter Olive Oil or Harvest Garlic Olive Oil
- 1/2 c milk
- salt and pepper to taste
- shredded Irish cheese to top
Preheat oven to 400
Boil potatoes and mash with the milk and a few tablespoons of butter or olive oil. Place in large bowl. In a large pan, sauté leeks in the whiskey and olive oil until soft and tender. Add shredded cabbage and cook until tender. Add to the potatoes and mix well- salt and pepper to taste. Place in a large baking dish and top with cheese. Bake until slightly brown on top.