Printemps 2016
food and drink

BY: Lucy Waverman

This cabbage and potato recipe is a traditional Irish dish. The more butter you use, the better the dish.

2 lbs (1 kg) Savoy cabbage or kale, coarsely chopped
2 lbs (1 kg) floury potatoes such as Yukon Gold, peeled and cut into 2 inch (5 cm) chunks
1 cup (250 mL) milk or cream
1 cup (250 mL) finely chopped green onions
½ cup (125 mL) butter
Salt and freshly ground pepper

1 Bring a pot of salted water to boil and add the cabbage. Simmer for 10 to 15 minutes or until soft. If using kale, it may take less time. Drain well. Finely chop or pulse in a food processor. Reserve.

2 Add potatoes to a pot of cold salted water. Bring to boil and boil until tender, about 20 to 25 minutes. Drain well and return to pot to dry off over turned-off heat. Mash potatoes.

3 Heat milk or cream with green onions and butter over medium heat until melted. Stir into mashed potatoes. Stir in chopped cabbage. Season with salt and pepper.

Serves 4

What to Serve