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IN THE KITCHEN
with Moira Sanders
As the frost sets in, there is something very warm and
comforting about this Irish favourite. Combining buttery
mashed potatoes, cabbage, and green onions creates a
delicious side dish that I’d be happy to have all by itself
any night of the week. If you have never tried making
mashed potatoes with a ricer, you’re in for a treat. The
ricer is by no means mandatory, but it does make for
beautiful mashed potatoes.
Colcannon
Serves 6
1 kg Yukon Gold potatoes, peeled
Fine sea salt
1 medium green or Savoy cabbage
3 green onions, finely sliced
¼ cup butter
½ cup milk
Fresh ground black pepper
Cut the potatoes into chunks and boil in salted water
until they are tender. Drain the potatoes and leave them
in the pan, uncovered, so that any remaining water
evaporates.
Remove the outer leaves of the cabbage and cut into
quarters. Cut out the hard ribs of each
quarter and thinly slice the cabbage.
You will probably have about 8 cups
of sliced cabbage.
While the potatoes are cooking, bring a second large pot
of water to a boil and add the sliced cabbage. Cook for
4-5 minutes, until tender but not mushy. Drain well.
Heat the milk and butter in a small saucepan until the
butter is melted.
Put the potatoes through a ricer (or mash the potatoes
using your favourite method) and add the warm milk
and butter. Mix thoroughly. Fold in the cabbage and the
green onions. Season with more sea salt and freshly
ground pepper. Serve warm.
Moira Sanders has made a career of food which gives her inspiration for her recipe blog
www.moirasanders.com and for cooking for her busy family. Moira and her sister, Lori Elstone, have written
“The Harrow Fair Cookbook”, which is now available and is published by Whitecap Books.
Moira can be reached at moira@theharrowfaircookbook.com.
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