St. Patty's Recipe: Colcannon

This week, we've brought you a recipe for corned beef courtesy of our New Englander friends at Norton Patch and potato soup imported from .

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. And check back this week with Patch for more coverage of St. Patrick's Day.

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. 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.