Did you ever make a hole on top to hold the melting flake, of the creamy, flavoured butter that your mother used to make?”
This is from a tradional Irish song called, “The Skillet Pot.” Love Colcannon, especially on a chilly evening. Currently, our weather is unusually warm, but that won’t stop me from making one of my favorite dishes on St. Patrick’s Day.
Do you have a favorite dish on this day? Month? Do share!
1 lb cabbage, stalk removed and shredded
1 lb potatoes, peeled and chopped
6 green onions, chopped
¼ cup heavy cream or whole milk
1 (4oz) stick butter, softened (I use Irish Kerrygold butter for this dish)
Salt and pepper
Heat two pans of salted water and boil the cabbage in one and the potatoes in another until they are both tender. Place green onions and cream (or milk) in a pan and simmer on low for approximately 5 minutes.
Drain and mash cabbage and potatoes separately. Add the hot milk mixture to the potatoes and half the butter, beating well. Beat in the cabbage and season with salt and pepper. (I’ve been known to heat a little more cream or milk, too. It’s your choice on the texture for your dish) Heat thoroughly again in a pan or oven dish and top with slices of the remaining butter.