经典爱尔兰土豆卷心菜泥
Side45 分钟6 份简单关于此食谱
卷心菜泥是终极爱尔兰舒适食物——奶油、黄油土豆泥与嫩软蔫菜或羽衣甘蓝和甜咸炒洋葱混合。简单、丰盛、令人满足，是爱尔兰餐桌上全年的最爱，特别是在万圣节和圣帕特里克节周围。这个经过充分测试的家庭食谱保持经典：蓬松的土豆、大量黄油、一点温奶油，以及足够的绿色蔬菜使每一口都很有趣。将其作为令人惊艳的配菜，或堆高了就作为一顿饭本身吃。
步骤说明
- 1
Place the peeled, chunked yukon gold potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tablespoon of kosher salt. Bring to a boil ^[over high heat], then reduce to a steady simmer.
- 2
Cook the yukon gold potatoes until completely tender and a fork slides through with no resistance, about 18–22 minutes. Drain thoroughly in a colander and let them steam-dry for 2–3 minutes — this removes excess moisture and makes for fluffier mash.
- 3
While the yukon gold potatoes cook, melt 3 tablespoons of butter in a large skillet ^[over medium heat]. Add the sliced leeks and a pinch of salt. Sauté, stirring occasionally, until softened and just beginning to turn golden, about 6–8 minutes.
- 4
Add the shredded green cabbage to the skillet with the leeks. Toss to combine and cook, stirring occasionally, until the cabbage is wilted and tender but still has a little body, about 5–6 minutes. Season lightly with salt and white pepper. Remove from heat and set aside.
- 5
Warm the milk and heavy cream together in a small saucepan ^[over low heat] or in the microwave until steaming — do not boil.
- 6
Return the drained yukon gold potatoes to the empty pot. Mash with a potato masher or pass through a ricer for an extra-smooth result. Add the remaining 3 tablespoons of butter and mash until melted and incorporated.
- 7
Pour in the warm milk and heavy cream gradually, stirring and folding with a wooden spoon or spatula until the mash is creamy and smooth. You may not need all the liquid — add it until you reach your preferred consistency. Season well with salt and white pepper.
- 8
Fold the sautéed leeks and cabbage into the mashed yukon gold potatoes until evenly distributed throughout. Taste and adjust seasoning — colcannon should be generously seasoned.
- 9
Transfer to a warm serving bowl. Make a well in the center with the back of a spoon and add a generous knob of butter, letting it melt into a golden pool. Scatter sliced scallions over the top if using. Serve immediately.
