Colcannon Style Potatoes

This dish has many versions and is popular in Irish, English, Canadian and Dutch traditions. Often served with sausage or “Bangers” with the English, it would also be wonderful with Corned Beef.

Ingredients:

4 tablespoons butter (1/2 stick)
1-1/2 cups white onions, chopped
1 cup cabbage, thinly sliced
1/2 cup carrots, shredded
2 pounds white-skinned potatoes, peeled, one inch cubes
3-4 large cloves garlic, minced
1/2 teaspoon salt
2/3 cups heavy cream, warm
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste

Preparation:

In a large skillet, cook the onions, carrots and cabbage in the butter until everything is lightly caramelized, about 20 minutes over medium heat.

While the onion mixture is cooking, bring the potatoes, garlic and 1/2 teaspoon of salt to a boil in enough water to cover, then reduce to a simmer and cook until potatoes are just tender. Drain well, then add them back to the pan and return to the stove for a minute or two on low heat to remove some excess moisture.

Mash the potatoes until nearly smooth and blend in the onion mixture. Season and serve at once.

Makes 6 to 8 Servings