While the tour was enjoyable, no mention of Irish potato history is complete
without a dish of Colcannon.

To your basic mashed potatoes, add shredded cabbage sauteed in butter with
chopped onion and scallion. Mix into warm hot mashed potatoes adding butter
and cream to taste. Kosher salt and white pepper will finish the dish.
Serve hot with corned beef brisket, more cabbage, and parsnips.

If you find that you have left-over colcannon, wrap portions about tennis
ball size in pie crust pastry, seal the edges, penetrate with a fork to vent
steam, brush with milk, and bake at 350 until golden brown. The results,
Dublin Potato Knishes. The pack well for an early morning breakfast on cold
water. Smoked trout or whitefish can be included for more protein and
flavor enhancement.
--
Stev Lenon