St. Patty's Recipe: Colcannon

On Monday, we brought you Classic Corned Beef And Cabbage For St. Patrick's Day and Corned Beef Sandwich with Horseradish Sauce. On March 5, we offered a version of Irish Soda Bread.

Today we'd like to present you with a recipe we found on Allrecipes.com for Colcannon, which is a cabbage and potato dish from County Mayo, Ireland.

We're hoping to see some great variations on the recipe posted in the comments section.

You will need:

1 pound potatoes
1 pound cabbage 2 leeks
1 cup milk
1/2 cup butter salt and pepper
1 pinch ground mace

Directions:

Boil the cabbage until it's good and tender. Then remove from pot and chop or blend. Set it aside and keep it warm warm. Then boil the potatoes until they are tender, and drain pot.

Chop the leeks, cover them in milk and simmer until soft. Mash the potatoes, stirring in the simmered leaks with the milk. Add the seasonings to taste. Blend in the cabbage until the dish has a green coloring. You can create a well in the middle of the dish for melted butter, and mix.