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Colcannon

Colcannon

Ingredients

  • 3 lbs Russet potatoes, quartered
  • 1 stick (¼ cup) Butter, divided
  • 1¼ cups Milk
  • Pinch of nutmeg (not more than ¼ teaspoon)
  • Salt and pepper to taste
  • 1 head Cabbage, cored and finely chopped
  • 2 Leeks, trimmed and soaked to remove all grit, finely chopped (pale green and white parts only)

Instructions

  1. Boil potatoes until tender in salted water. Drain, mash with some of the butter and a little milk and set aside.
  2. Meanwhile, place cabbage, leeks, 2 tbsp butter, 1 cup milk, nutmeg, salt and pepper to taste in a large saucepan and cook, covered, until tender but not browned, about 15 minutes.
  3. Stir into potatoes, mixing well.
  4. Preheat broiler. Spread mixture into a square baking dish, making a shallow well in the center. Broil until lightly browned, about 5 minutes.
  5. Place at least 2 tablespoons of butter on top and serve immediately.

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