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Potatoes are classified by shape, skin
color and use. Russets are good for a variety of uses but are best for baking.
Rounded or long whites can be used for either boiling and baking, and small red
and specialty gourmet potatoes are ideal for boiling. "New" potatoes, small
potatoes that are dug early before the skins have set, are best boiled or
steamed.
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Colcannon
4 lbs. russet potatoes, peeled, cut into 1 1/2-inch pieces
1 (11/2-lb.) cabbage, thinly sliced
1 1/4 C. water
1 C. milk
1 bunch green onions, chopped
3/4 C. unsalted butter, at room temperature
chopped fresh chives or green onion tops
salt and pepper, to taste
Cook potatoes in large pot of boiling salted water until tender. Drain. Return
potatoes to pot and mash coarsely. Set aside.
Combine cabbage and water in large, heavy skillet. Boil until almost all liquid
evaporates, tossing cabbage frequently, about 15 minutes. Mix cabbage into
mashed potatoes.
Combine milk, green onions and 1/2 cup butter in heavy, medium-size saucepan.
Bring to boil, stirring to melt butter. Pour over potato mixture and stir to
combine. Season to taste with salt and pepper.
Mound mashed potatoes in bowl. Make a well in center. Place remaining 1/4 cup
butter in well. Sprinkle with chives and serve.
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