Mashed Potatoes with Cabbage (Ulster Colcannon)

A traditional working and poorer class dish. Colcannon is a stogy meal that fills a tummy pretty quick. In bygone years this dish was made from cabbage/cole and potatoes the staple diet of the Irish. The word colcannon comes from a Gaelic word cal ceannann meaning white headed cabbage. Colcannon was originally associated with Hallowe'en the 31st of October. Trinkets were hidden in the food, often rings. Single girls were delighted to find one as it signified a proposal of marriage. A story tells of fair maidens filling their socks with the mash and hanging them on the main door of their house. The idea behind this peculiar fashion; the first man through the door would be their future husband.

1 lb cabbage leafs, finely shredded
1 lb potatoes, peeled and quartered
1 small bunch chives, snipped
6 oz butter
1 cup milk, warmed
sea salt
black pepper, freshly ground

Cook the potatoes until almost soft. Add the cabbage and cook till tender. Drain off the water, add chives and butter. Place a lid on top and steam for a couple of minutes. Add the milk and mash. Season and serve. I love this dish served with a runny fried egg on top. Leeks or onions are also commonly used. I like the smoother texture when using chives and they give a wonderful subtle flavour.