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county mayo colcannon

(1 rating)
chrisb64 avatar
Recipe by
Chris T.
@chrisb64
East Hampton, NY

A wonderful recipe that we love so much that we make it throughout the year not just as a treat on St. Patrick's day. This is great with corned beef of course but is very good with roast pork or chicken or with a nice irish stew over it.

(1 rating)
yield 6 serving(s)

Ingredients For county mayo colcannon

  • 1 lb
    green cabbage( or kale if you prefer)
  • 1 1/2 lb
    potatoes
  • 2
    leeks
  • 1 1/2 c
    half and half(or milk if you prefer)
  • salt and pepper to taste
  • very small dash of ground mace( i prefer to use nutmeg as it isn't as strong but is basically the same thing as mace)
  • 1/4-1/2 c
    butter

How To Make county mayo colcannon

  • 1
    In a large saucepan, boil cabbage(or kale) until tender; remove and chop or blend well. Set aside and keep warm.**I prefer to chop my cabbage FIRST(before boiling or sauteing) AND I prefer to saute the cabbage in butter or bacon grease instead of boiling**
  • 2
    Boil peeled and cut up potatoes until tender. Remove from heat and drain.
  • 3
    Chop leeks, green parts and white parts as well, and simmer them in just enough half and half(or milk) to cover, until they are soft.
  • 4
    Season and mash potatoes well. Stir in cooked leeks and half and half(or milk). Blend in the kale or cabbage and heat until thoroughly heated. Make a well in the center and pour in the melted butter. Mix well and serve.
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