Traditional Irish Colcannon
Hearty and simple at its core, the dish is made surprisingly delicate by the creaminess of Kerrygold grass-fed cheese and butter. The cabbage adds a unique flavor profile and makes colcannon unmistakable as Irish comfort food.
2 pounds red potatoes, cut into large chunks
3/4 cup milk
3/4 teaspoon salt
6 tablespoons Kerrygold Butter, plus additional melted butter if desired
1 cup chopped onion
6 cups finely shredded green cabbage (or one 10-ounce package)
1 cup (about 4 ounces) shredded Kerrygold Dubliner or Blarney Castle Cheese
Freshly ground pepper to taste
Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt. While potatoes are cooking, melt butter in a large skillet. Add onion; cook 10 minutes, stirring occasionally, until very soft. Add cabbage; cook and stir for 5 minutes more or until very soft. Stir cabbage mixture and Kerrygold cheese into hot potatoes and season with pepper. Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired.
Makes 8 servings.