A Traditional Irish Dish meaning “white-headed cabbage”. This delicious boiled potato dish is made of potatoes, cabbage, kale and onions or leeks mashed with cream and butter.
Makes 10-12 servings
1 -1½ pounds (450 - 675g) potatoes
3 tablespoons (45g) butter
½ cup (120 ml) cream
½ small green cabbage or small bunch kale, shredded and chopped
4 scallions, or 2 small leeks, sliced diagonally
salt and pepper to taste
Peel the potatoes, quarter and place into a large saucepan. Cover with water and add salt. Bring the potatoes to a boil and then reduce to a simmer and allow to cook about 15 or 20 minutes or until fork tender.
Remove potatoes from the simmering water and put into a large bowl. Add the shredded cabbage or kale along with the scallions/leeks to the simmering water. Simmer for 2 minutes or until tender.
Mash the potatoes with a potato masher. Add salt and pepper and butter. Add cream until soft and whipped. Fold in the drained cabbage/kale and scallions or leeks. Mix until light and fluffy.