Colcannon

A must-try for St. Patrick's Day!

Recipe courtesy Christabel Rossiter
Show: Tyler's Ultimate

Cook Time: 1 hr 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish


Directions

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.


Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.


Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.


Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.


Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

From: foodnertwork.com

Mashed Potatoes

Cook Time: 20 min
Level: Easy
Yield: 6-8 servings

Ingredients

* 4 pounds golden creamer potatoes, peeled and cut into quarters
* 1 bay leaf
* Kosher salt and freshly ground black pepper
* 2 cups heavy cream
* 3 tablespoons unsalted butter
* 2 tablespoons chopped chives

Directions

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons
salt, and cover with cold water. Bring to a boil over medium-high heat
and cook until the potatoes are tender, about 20 minutes. Drain them
well and remove the bay leaf. Meanwhile, heat the cream and butter in
a small saucepan. Put the potatoes through a ricer or food mill into a
bowl. Add the hot cream and season with salt and pepper. Mix together
with a spoon and add the chives.

The Ultimate Potato Gratin

Cook Time: 1 hr 35 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1 head savoy cabbage, cored, cleaned, and shredded
* 1 (2-inch) piece slab bacon, thinly sliced
* 2 tablespoons unsalted butter, plus more for greasing the gratin dish
* 4 garlic cloves, finely chopped
* 1/2 bunch fresh chives, finely chopped to 1/4 cup
* Sea salt and freshly ground black pepper
* 2 pounds baking potatoes, unpeeled and thinly sliced (about
1/8-inch), see Cook's note*
* 2 1/2 cups heavy cream
* 2 cups grated Parmesan

Directions

Preheat the oven to 375 degrees F.

Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a
small skillet over medium-low heat and fry the bacon, until crisp.
Remove from pan with a slotted spoon and drain on paper towels. Set
aside.

Add 1 tablespoon butter to bacon fat in frying pan. When it has melted
add 1/2 the garlic and give it a quick stir with a wooden spoon to
soften. Add the cabbage and coat it with the butter. Slowly let it
wilt. Add the bacon. Season with salt and freshly ground black pepper.
Remove from heat and add most of the chives, reserving a little for
the garnish.

Generously butter the bottom and sides of an ovenproof casserole dish.

In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of
Parmesan, and the remaining garlic, Season with salt and freshly
ground black pepper. Using your hands, place a layer of potatoes in
the casserole dish. Sprinkle with Parmesan and repeat with 2 more
layers. Spoon the cabbage mixture on top and spread it out evenly over
the potatoes. Top it off with 2 more layers of potato and Parmesan.
Pour the remaining 1cup cream over the dish. Sprinkle with the
remaining Parmesan.

Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake
for 30 minutes until golden brown. Leave for 10 minutes before
serving. Garnish with fresh chives.

*Cook's Note: Slice the potatoes immediately before using so they
don't turn brown.

From: foodnetwork.com