Colcannon (for 4 or 5)

Kerrs Pinks with their soft floury flesh make delicious Colcannon
  • 3 Ibs Kerrs Pinks
  • 1 Ib. Green Cabbage
  • 1 bunch Scallions
  • 4 oz. Butter
  • 4 oz. Milk Salt and Pepper


Steam the potatoes over boiling water until they are very soft and will mash easily. Cut the cabbage into quarters, discard the core and any coarse outer leaves and cut into thin slices. Chop the scallions finely and cook these with the cabbage in 2oz. of the butter on a gentle heat until soft.

When the potatoes are cooked mash them well, heat the milk and beat this into the potatoes, season well, fold in the cabbage and scallion mixture and put into an oven proof dish. Make a hollow in the middle of the top and put in the remaining butter. Put the dish into a hot oven or under a grill until the top of the potato is gently browned and the butter melted.

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