St. Patrick’s Day is approaching quickly, and while cabbage and potatoes are standard holiday sides, my family wanted to try colcannon which means they asked me to make it “for the blog”. There are many recipes out there, but I used this one which called for simmering milk with garlic and spices, which was then used to mash the potatoes. However, I had to take several shortcuts since the smallish kitchen was crowded trying to cook a full corned beef dinner for 7! So here’s the simplified version, but it was still delicious and also made great leftovers.
1 c. milk
1 T minced garlic
3-4 c. potatoes, boiled
5-6 c. cabbage, boiled
Simmer milk and garlic over low heat for 10 minutes. Mash potatoes with milk, and then stir in cabbage. Season generously with salt and pepper.