Irish Colcannon For Halloween Recipes

Steps:

• Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
• Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

Steps:

• 1. Boil Kale or Cabbage in lightly salted water until tender. Chop.
• 2. Bring Milk to a simmer in a medium saucepan. Add leeks and cook until soft.
• 3. Drain Potatoes, add Salt and Pepper to taste. Beat until fluffy.
• 4. Return Potatoes to pot over a low flame.
• 5. Add Milk with Leeks to Potatoes.
• 6. Beat in cooked Kale or Cabbage until green and fluffy.
• 7. Remove from heat and serve hot. Make a well in the middle of each portion and evenly distribute melted butter into each well.
• 8. Dip each bite of colcannon in the butter before eating. Enjoy.

Steps:

• Scrub and cut the potatoes into quarters, and place in a large pot of water. Bring to a boil, and cook until potatoes are tender.
• Place the cabbage, onion and water in a large pot and turn heat on to high. When the water starts to boil and sizzle (about a minute), cover the pot with a lid and reduce heat to low, and cook for about 8 minutes until they are tender, not mushy.
• Using a potato ricer, press the potato into the pot of cabbage and onion until all of the potato pieces have been pressed (remove the skins between pressings). Add the butter, cream, salt and pepper and gently mix until it is thoroughly combined. Taste to see if any more seasoning is necessary.
• Serve warm. If desired, wrap the "coin, ring, and button" in some paper to tuck under the colcannon (you don't want your guests to choke)!