Colcannon is a traditional Irish dish of mashed potatoes and greens, and this recipe from our friends at Riverford makes a comforting side for a plate of Ben’s Traditional Pork sausages.
You can use spring greens or kale in place of the cabbage, depending on what you have to hand. If you’re short on time, simply leave out the baking and serve it straight away.
Recipe from Riverford.
Preheat oven to 180°C/Gas 4.
Cook the potatoes in a pan of salted boiling water and cook until tender. Drain, mash with the butter and milk, seasoning with salt and pepper.
While the potatoes are cooking, steam or boil the cabbage until just tender. Drain, refresh in cold water, then drain again. Mix with the mash and transfer to a greased baking dish. Bake for about 20-25 minutes.
0 servings
4