Colcannon

| Cuisine of Ireland | Cuisine of Scotland

Category: Scottish

Ingredients

• 450 g potatoes (floury Maris Piper or Golden Wonders are best; leave skin on if you want)
• 150 ml single cream
• Mace
• Ground paprika
• 450 g white or savoy shredded cabbage
• 2 small leeks or 1 bunch of spring onion tops, chopped
• 125 g unsalted butter
• 200 g mature Gouda cheese, grated
• Salt
• Pepper

Instructions

1. Boil or steam the potatoes until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble.
2. Mash the crumbled potatoes up with a fork and season with the salt, pepper, and mace/paprika, before stirring in the cream.
3. Add 100 g of the butter in pieces and put the lid back on, leaving the butter to melt, then stir. Transfer the mix to a clean bowl.
4. Blanch the cabbage in boiling water for 2 minutes and drain.
5. Fry the leeks in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes.
6. Spoon the cabbage into the bowl and mix with the mashed potatoes.
7. Stir the gouda into the mix, leaving a little to coat the top. Put the bowl in an oven on 2/3 heat for 20 minutes or until the cheese is melted.

Original source