Recipe#6476

Title: Colcannon

SOAR

      Yield: 6 servings
 
      1 md Head cabbage, quartered and
           -core removed
      2 lb Potatoes, scubbed and sliced
           -with skins left on
      2 md Leeks, thoroughly washed and
           -sliced
      1 c  Milk
    1/2 t  Mace
           Salt
           Pepper
      2    Garlic cloves
      8 T  Unsalted butter
 
  Bring a pot of salted water to a boil and boil the cabbage until
  tender, about 12-15 minutes. Drain off the water and chop the
  cabbage. Set aside.
  
  Bring another pot of water to a boil and boil the potatoes until
  tender. Drain off the water and set aside.
  
  Put the leeks in a saucepan, cover with the milk, bring close to
  boiling and then turn down to a simmer until tender. Set aside.
  
  Add the mace, salt and pepper, and garlic to the pot with the
  potatoes and mash well with a hand masher. Now add the leeks and
  their milk and mix in with the potatoes, taking care not to break
  down the leeks too much. Add a little more milk if necessary to make
  it smooth. Now mash in the cabbage and lastly the butter. The texture
  that you want to achieve is smooth-buttery-potato with interesting
  pieces of leek and cabbage well distributed in it.
  
  Transfer the whole mixture to an ovenproof dish, make a pattern on the
  surface and place under the broiler to brown.