Monday, March 12, 2012


This is an Irish dish I like to make for St. Patrick's Day every year.  I think this recipe originated from Martha Stewart, but really I'm too lazy to go to her site and figure it out.  It really is tasty!  Since we'll be out of town for St. Patty's day this year, we enjoyed our Irish feast a few days early.  On the menu was Lemon Garlic Tilapia, Colcannon, Zucchini, and homemade Ginger Ale.  Really, other than the colcannon, I'm not really sure what any of them have to do with Ireland, so just humor me and pretend like they're traditional Irish dishes.  Music Man and I both decided that we should make this more often then just once a year.  It's hearty and tasty like mashed potatoes, but the cabbage makes it not quite as heavy (Does that make sense?  It does to us any way).  Try it, its delicious!

  • 1 1/2 lbs russet potatoes (about 2 or 3 large ones)
  • 1 savoy cabbage, tripped pale-green leaves finely shredded
  • 1 leek, pale-green and white parts only, cut into 1/2-inch dice
  • 1 cup milk
  • 4 Tbsp unsalted butter (or if you're like me and like your salt, live on the wild side and make it salted)
  • 1/4 Tbsp freshly grated nutmeg
  • Course salt
Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover.  Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes.  Drain potatoes and return to saucepan.  Mash with a potato masher or pass through a ricer; cover pan to keep warm.

Meanwhile, in another saucepan, combine cabbage, leek,  milk, 2 Tbsp butter, and nutmeg; season with salt.  Cover, and cook over medium heat, stirring occasionally, until cabbage and leek are soft but not browned, about 15-20 minutes.  Stir into potatoes.

Spread mixture in an 8-inch square baking dish.  Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.

Remove from broiler.  Place remaining 2 Tbsp butter in well (or if you're like me, you may have done this before you put it in the broiler, but no worries, it's still tasty!).  Serve immediately, spooning melted butter from well onto each serving, if desired.

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