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Rita Meade’s Colcannon Mash

July 24, 2015 By Robin King Leave a Comment

Print Recipe
Colcannon Mash
Colcannon remains widely known throughout Ireland and is a big part of traditional Irish cooking. Serve it as a side dish, or atop your Guinness stew. Atop any stew, really.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 lb potatoes peeled and cut into halves
  • 3 medium Spring onions, or scallions you can also use Spring cabbage shredded and stir fried
  • 3/4 cup whole milk
  • freshly ground black pepper to taste
  • freshly ground nutmeg pinch
  • 1 tbsp butter
  • 1/2 cup Irish Cashel Blue Cheese or any high quality blue cheese
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 lb potatoes peeled and cut into halves
  • 3 medium Spring onions, or scallions you can also use Spring cabbage shredded and stir fried
  • 3/4 cup whole milk
  • freshly ground black pepper to taste
  • freshly ground nutmeg pinch
  • 1 tbsp butter
  • 1/2 cup Irish Cashel Blue Cheese or any high quality blue cheese
Instructions
  1. Steam the potatoes over a pan of boiling water until soft and drain. Preheat oven to 350 degrees.
  2. While potatoes steam, put the milk, butter and Spring onions in a separate pan and cook gently for five minutes, or until the Spring onions have cooked.
  3. Mash the potatoes with a potato masher or a ricer. Add to the milk mixture, season with salt, pepper and nutmeg, then beat well. Add 1/3 cup of the blue cheese and mix well.
  4. Put into a pie dish, top with the remainder of the Irish Cashel blue cheese. Bake in the oven for 15 to 20 minutes and serve with Guinness stew.
Recipe Notes

"Did you ever eat colcannon
when 'twas made with thickened cream
And the greens and scallions blended
Like the picture in a dream?
Did you ever scoop a hole on top
To hold the melting cake
Of clover-flavored butter
Which your mother used to make?"

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About Robin

I am a wife, mother, Bebe, yoga and meditation instructor, traveler, lover of food, wine and the magic that cooking and dining experiences can bring to your day. I am a recovering restaurant owner, and after a year of hibernating in the mountains after selling, I am out of the weeds sufficiently to share my favorite culinary experiences with you, both locally and while on the road, my current crushes on gadgets and self-care products, dog friendly places your fur kids will love and invite you into my kitchen. All love, all good vibes. I share with hopes that you find inspiration through my experiences to make your dreams a reality, or perhaps just to create a fabulous culinary experience for someone you love.

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