Colcannon Tylers Ultimate Recipes

Steps:

• Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
• Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
• Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
• Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
• Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

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.

Steps:

• Steam the potatoes in their skins for 30 minutes.
• Peel them using a knife and fork.
• Chop with a knife before mashing.
• Mash thoroughly to remove all the lumps.
• Add 1 stick of butter in pieces.
• Gradually add hot milk, stirring all the time.
• Season with a few grinds of black pepper.
• Boil the cabbage in unsalted water until it turns a darker color.
• Add 2 tablespoons butter to tenderize it.
• Cover with lid for 2 minutes.
• Drain thoroughly before returning it to the pan.
• Chop into small pieces.
• Put the ham in a large saucepan and cover with water.
• Bring to the boil and simmer for 45 minutes until tender.
• Drain.
• Remove any fat and chop into small pieces.
• Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
• Serve in individual soup plates.
• Make an indentation on the top by swirling a wooden spoon.
• Put 1 tablespoon of butter into each indentation.
• Sprinkle with parsley.