Colcannon Potatoes A La Chef Tim James Recipes

Steps:

• Place the potatoes and 2 tablespoons salt in a large pot. Add enough water to cover the potatoes by at least 1 inch and bring to a boil over high heat, then reduce to a simmer until the potatoes are cooked through and fork tender, 20 to 30 minutes.
• Meanwhile, heat the half-and-half, butter, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper in a small saucepan over medium heat. Bring to a simmer, then turn off then heat and set aside.
• Drain the potatoes and pass through a ricer into a large bowl. Remove the garlic from the half-and-half mixture. Stir the half-and-half mixture, cabbage, three-quarters of the green onions and salt and pepper to taste into the potatoes until combined. Top with the remaining green onions and extra pepper.

Steps:

• Reheat potatoes, cabbage, and beef in a microwave (or a large pan with a small amount of water or stock).
• In a sauté pan, cook garlic with butter until softened.
• In a large bowl, add cream, pepper, potatoes and sautéed garlic (with the butter), mash until mixed, but still chunky.
• Fold in cabbage, corned beef and green onion.

Steps:

• In a Dutch oven or deep pot, layer ingredients, bottom to top> Potatoes, carrots, cabbage, scallions.
• Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste.
• Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes.
• Drain and return all ingredients to pot.
• Mash the mixture while adding butter and parsley. The potato mixture should be coursly mashed & thick. Add milk for thinning if desired.
• Serve hot with sliced corned beef.
• NOTE: if it's too thin, add instant potatoes until desired consistency is reached.

Steps:

• Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish., In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat., Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking., Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft., Drain potato mixture. Mash with milk mixture, butter, salt and pepper.