Colcannon (mashed potatoes with cabbage)

A simple vegetarian potato dish with blanched cabbage, with a touch of nutmeg and butter, is the Irish national dish.

Ingredients

• White cabbage (shredded) - 250 g
• Milk - 5 tbsp. l.
• Potatoes (peeled and diced) - 1 1/2 cups
• Leek (finely chopped) - 1 pc.
• Pinch of nutmeg
• Butter (softened) - 1 tbsp. l.
• Salt and black pepper to taste

Directions

1. Blanch the shredded cabbage in lightly salted water for 7-10 minutes. Drain the blanched cabbage.
2. Meanwhile, in a saucepan, bring the milk to a boil, put the potatoes and leeks in it. Reduce heat and simmer for about 15-20 minutes.
3. Add nutmeg to a saucepan, mash the mass with a fork until puree. Then put the blanched cabbage in a saucepan with mashed potatoes, mix.
4. Place the mashed potatoes and cabbage in a serving plate, make a depression in the center and put the butter in the colcannon.