Colcannon

Cooking Instructions

Peel and dice the potatoes and drop them in salted boiling water for about 15 minutes. Wash the spinach and remove stems (fold the leaf in half, grasp the stem, and pull toward the leaf tip). Put the spinach into a potful of boiling water and cook for about three minutes. Drain, press out water from the leaves, and chop coarsely. (If you are using cabbage, steam it until crisp-tender.) Mince the scallions.

When the potatoes are tender, drain, return to the saucepan, and shake over low heat to evaporate moisture. Put them through a food mill or a ricer and beat in the two tablespoons of butter and enough of the hot milk to fluff up the potatoes nicely. Don't make them too runny. Beat in the chopped spinach (or cabbage) and scallions, and season to taste with salt and pepper. Reheat over low heat, stirring constantly. Heap into tall mounds on hot plates. Make a well in the center of each mound for the melted butter.

Wine Pairing(s)

Pomelo Sauvignon Blanc

Hogue Fume Blanc

Estancia 'Pinnacles' Sauvignon Blanc

Collalbrigo Prosecco Spumante

Sunburst Sauvignon Blanc

Castell Sant Antoni Brut Nature Cava ''Gran Reserva''

Ferrari Sparkling Rose

Gran Castellflorit Brut

Wildhurst Reserve Sauvignon Blanc

Inniskillin Sparkling Icewine