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LOCATION: Recipes >> Vegetables >> Colcannon 07

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Colcannon

1 pound potatoes
1 pound shredded green cabbage
1 chopped onion (about a cup)

1/4 cup milk
1 Tbsp butter
3 ounces grated Cheddar cheese
salt and pepper

Use unpeeled all-purpose potatoes russets. Boil in lightly salted
water until tender but not mushy; drain them, reserving the water,
and set aside to cool a bit Add the cabbage and onion to the leftover
potato water (add more water if needed) and boil for about five
minutes. Drain and set aside. Peel the potatoes, and mash with milk
and butter. Add the cabbage and onion. Stir in about 3 ounces grated
Cheddar cheese, then season the colcannon with salt and pepper.
You can eat it now but it's even better if you put it in a greased
casserole dish, top with more grated cheese, and let it brown a
bit in a hot oven.

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