Monday, March 5, 2012

Colcannon Potatoes

Guess what!?! St. Patrick's Day is getting closer and closer. I love St. Patrick's, the last 3 of them my dad and I have gotten into some fun mischief so I always look forward to it. Whether it be roaming the streets of Grand Forks, North Dakota screaming "Yep, OK!, and You betcha" in typical North Dakota accents as we drank our green beer or going to the Eastport Green Beer Races it's always a blast. This Saturday, we're going to the green beer races again. So, today I'm bringing you a little pre St. Patrick's food inspiration. Maybe you can add this to one of your dishes in your Irish festivities.

The same day last week that we had all that crazy weather I made these potatoes too. Pops and I were going to the local Irish bar to hear to some tunes so I figured I'd make us a nice traditional Irish dinner to get us in the pre St. Patty's spirit. Originally I had planned on making corned beef and cabbage so I went out and bought everything for it. Then I realized the day before I plan to make this it's going to be Friday aka no meat day during lent. I was quite disappointed and I had to do some rethinking but I still got to use my potatoes and cabbage.

Colcannon Potatoes
Yield ~2 8 inch round pans or a casserole dish

9 red potatoes (1 1/2- 2 pounds)
1 cup milk
1/2 onion, diced
1/2 head of cabbage, diced
dash salt
dash pepper
2 tablespoons butter
2 cloves garlic, minced

Preheat oven to 350 degrees. Cut up potatoes into quarters and place in a pot of water. Bring to boil until potatoes are tender. Meanwhile, cut up onion, cabbage, and garlic and place into a pan with 1 tablespoon of melted butter. Saute with a dash of salt and pepper until vegetables are no longer firm. Once potatoes are finished cooking, drain the water out of the pot then mash your potatoes with milk, 1 tablespoon butter (more if you wish), salt, and pepper. Next fold in your cabbage and onion mixture. Place mixture into baking dishes and bake for 30 minutes or until tops get a nice browning.

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