Traditional Irish mashed potatoes Kolkannon – detailed cooking recipe. Share with friends: 
Photo of the dish: Christabel Rosister Time: 1 hour. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.4 kg well brushed potatoes
- 1 peeled and finely chopped head of cabbage cabbage
- 225 gr. butter
- 1 and 1/4 Art. hot milk
- Ground black pepper
- 1 piece (450 gr.) Of ham cooked on the eve or bacon
- 4 finely chopped stalks of green onions
- Sliced parsley leaves for decoration
Recipes with similar ingredients: potatoes, white cabbage, green onion, milk, bacon, ham, parsley
Recipe preparation:
- Boil the potatoes in their skins for 30 minutes. Clean up knife or fork. Before crushing, cut with a knife. Push carefully so that there are no lumps left. Add 110 gr. butter slices. Gradually add hot milk, all stirring time. Add a few grains of black pepper.
- Boil the cabbage in unsalted water until it becomes more saturated color. Add 2 tbsp. l (30 gr.) Butter, to make her more tender. Cover for 2 minutes. Meticulously drain the water and put the cabbage in the pan again. Chop in small pieces. Put the ham in a large pot and pour water. Bring the water to a boil and cook the ham for 45 minutes. before softness. Drain the water. Remove all the fat and cut into small ones. slices. Add cabbage, green onions and ham to the potato puree, gently mixing.
- Serve in portioned soup bowls. Do on top indentation with a wooden spoon. Put in each recess of tablespoon of butter. Sprinkle with parsley.
