My mother liked to make potatoes this way, and they were tasty. This recipe is from the Moosewood Restaurant
and is quite tasty. Colcannon includes broccoli and cheddar cheese and is acceptable at any meal — provided you like potatoes. There are tons of ways to make this dish, but this is one of the best I have tried.
5 large potatoes (2-2½ pounds)
2½ cups chopped cabbage
2 leeks, washed and chopped
2½ cups coarsely chopped broccoli
6 tablespoons butter
¼ teaspoon mace (the cooking type, not the spray-in-someone's-eyes type)
Salt and freshly ground black pepper, to taste
¼ cup milk
1½ cups grated cheddar cheese
Morningstar "bacon" (or as we call it, "fakin")
Peel the potatoes, cut them into chunks and boil them in salted water for 15 minutes. Meanwhile, steam the cabbage, leeks and broccoli. Melt 2 tablespoons of the butter and stir in the mace. Mix this seasoned butter and salt and pepper (to taste) into the steamed vegetables.
Drain the potatoes and mash with 2 more tablespoons butter, the milk, and salt and pepper to taste. Stir in the seasoned vegetables and mix evenly. Spread in an oiled 13x9-inch baking pan. Melt the remaining 2 tablespoons of butter and drizzle it over the potato mixture. Sprinkle the top with the grated cheese. Place under the broiler for 3 to 4 minutes or until the cheese is browned and bubbly. Toss some vegetarian bacon ("fakin") on top to add some colorful interest.
If you'd like to prepare colcannon ahead of time, omit the cheese topping, cover the baking pan tightly, and refrigerate. Later, bake, covered with foil, for 30 minutes at 350º F. Uncover, sprinkle with the cheese, and place colcannon under the broiler for a few minutes to brown.
Let me know how you like this!