In theory, that could refer to an all-purpose or floury variety, as opposed to the denser, waxy new potatoes such as jersey royals or charlottes, which are better in salads and for creamy French pomme puree. The potatoesĪllen calls for “old potatoes” in her collection Irish Traditional Cooking. Served with spiced beef or boiled ham, tofu sausages or just on its own with extra butter, I reckon there’s never a bad time for a bowl of buttery mash and greens. NOTE: You can, of course, make this with leftover potatoes and cabbage or sprouts also a little chopped fried onion is a nice addition.Though particularly associated, in many places, with Halloween – when, like barmbrack, it may be studded with coins, thimbles and other devices to tell your fortune for the year ahead – potatoes, greens and dairy are available all year round, as is colcannon.

Drain on crumpled paper and serve immediately. Fry them in hot dripping to a good, crisp, golden brown on both sides. Mix the well-drained cabbage into the potato and, when it is cool, take tablespoons of the mixture and shape into round cakes, which should then be dusted in the seasoned flour. Mash them (with an electric hand mixer if you have one) until smooth – don’t add any milk, though because you don’t want them to be too soft. When the potatoes are cooked, add some freshly milled black pepper and the butter.

Now pour into a colander, put a plate (one that fits inside the colander) on top of the cabbage, place a weight on top and leave it to drain very thoroughly. Wash it thoroughly, then plunge it into the fast-boiling water, put a lid on and let it boil for about 6 minutes. Put the potatoes on to cook in salted boiling water, then half-fill a medium-sized saucepan with some more salted water and bring it to the boil.Ĭut the cabbage into quarters, remove the hard stalk and shred the rest.

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