Recipe Favorite: Irish Colcannon

Potatoes are not often considered a luxury item. Contrary to this notion, this dish is simple and yet very decadent. It 's a great accompaniment to hearty beef dishes, in particular Irish Beef Stew Made with Guinness Stout , or other Irish staptes like bangers (Irish sausage) and rashers (Irish bacon). Any combination of these would make a perfect pairing for a St. Patrick's Day dnner party.

This recipe serves 6-8 people. It's a very rich dish, so serving a big portion in not necessary.

Here's what you'll need:

- 1 lb green cabbage (finely shredded)

- ¼ cup water

- 3 tbsp butter (not margarine)

- 1 ½ lbs red potatoes (peeled and quartered)

- ½ cup leeks (use only the white part. finely chopped)

- 1 cup milk

- 1/8 tsp ground mace

- ¼ tsp fresh ground pepper

- Pinch of salt

- 1 stick of butter (melted)

- 2 tbsp chopped parsley (fresh)

In a large skillet, place cabbage, leeks, water and the 2 tablespoons of butter. Cover and cook over medium-high heat, stirring occasionally, until the cabbage and leeks become softer and somewhat clear in color. Keep warm.

While this is cooking, place the potatoes in a large pot with enough water to cover them, bring them to a boil and cook until a knife is easily inserted into the middle of a potato. Drain the potatoes and return to the pot. Keep the heat on very low and add the milk and another tablespoon of butter. Using a wooden spoon, stir the potatoes around in the butter-milk mixture and begin breaking them up. Remove the potatoes to a large, warm bowl and mash or puree them until they are smooth. Stir in the mace, salt, and pepper and the cabbage-leek mixture.

To serve, place heaping mounds in small bowls with a divot in the center. Pour melted butter into the divots and garnish with fresh chopped parsley.