Wine & Cheese by TCC Recipes

Irish Colcannon

From the recipes of Stonewall Kitchen!

3 lbs. Yukon gold potatoes, washed, peeled, and quartered
1/2 head green cabbage, shredded
1/2 cup heavy cream
4 ounces shredded 4-year aged cheddar
1 cup sliced scallions
4 TBSP unsalted butter
1 Tsp celery salt
3 TBSP Stonewall Kitchen Champagne Shallot
Mustard
Salt & fresh ground pepper to taste

Place potatoes in a large pot and cover with water.
Bring to a boil and reduce heat to medium.
Cook for 20 to 25 minutes or until easily pierced with a
fork. Remove potatoes from pan and keep warm.
Bring the potato water back to a boil and add the shredded cabbage.
Cook for 5 minutes or just until tender. Strain cabbage and dry thoroughly.
Discard the water and place potatoes back in pot.
Mash potatoes, adding butter one tablespoon at a time, until blended.
Warm cream gently in a saucepan or in microwave. Whisk in shallot mustard and celery salt.
Add cream mixture to potatoes and blend.
Then, add the cheese and stir until melted.
Finally, add cabbage and scallions and season with salt and pepper.

Serves 6-8 people.
Serve with corned beef for the perfect St. Patrick’s Day meal.
Don’t forget the Three Floyds Brian Boru Old Irish Red to wash it down!