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Originally published Tuesday, April 1, 2014 at 12:02 AM

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Recipe: Colcannon


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Serves 8

2 pounds red potatoes, cut into large chunks

¾ cup milk

¾ teaspoon salt

6 tablespoons Irish butter, plus additional melted butter if desired

1 cup chopped onion

6 cups finely shredded green cabbage (or one 10-ounce package)

1 cup (about 4 ounces) shredded Dubliner cheese

Freshly ground pepper to taste

1. Boil potatoes about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt. Meanwhile, melt butter in a large skillet. Add onion; cook 10 minutes, stirring occasionally, until soft. Add cabbage; cook and stir for five minutes more or until soft. Stir cabbage mixture and cheese into hot potatoes and add pepper. Mound onto serving plates and make a well in the center of each for melted butter.

— Adapted by Linda Cicero, Miami Herald, from kerrygoldusa.com/recipes



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