- 1 kg Sebago potatoes, peeled and chopped
- 1 tsp salt
- 80g butter (half for frying cabbage and half for the mash)
- ½ savoy cabbage, cored and finely shredded
- 1/3 cup milk
- 1/3 cup cream (thickened or pouring)
- white pepper
In a saucepan, cover the potatoes with cold water, bring to the boil and add salt. Reduce heat and simmer for 15 minutes until tender. Drain and mash until smooth.
While the potatoes are cooking, heat a frying pan and add half of the butter. Add the cabbage to the pan and gently fry over a medium heat until it softens.
Add the mashed potato to the frying pan and stir in the remaining butter, milk and cream.
Season to taste with white pepper.
Serve with Herbed lamb chops and honey sesame carrots.
- I like to add ½ cup of diced bacon with the cabbage and cook them together; it really adds to the flavour.
- I like to make sure that the potatoes are well cooked so the mash is nice and smooth.
- Colcannon is the brother dish to that other famous potato mash, Champ.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.