Irish mashed potatoes

Ingredients for 6 servings:

• 6 sprig(s) thyme, fresh, tied together
• 240 ml milk
• 6 cloves garlic, peeled
• 6 spring onions, cut into rings
• 450 g white cabbage, finely sliced
• 450 g potato(s), floury, peeled, cut into 5 cm pieces
• Salt
• Black pepper, freshly ground
• 2 tbsp parsley, chopped, for garnish
• Butter, a nut-sized piece, for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Colcannon

Place the milk, garlic, and thyme bundle in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer gently until the garlic is soft, then remove the thyme for 5-10 minutes. Pour the milk into a blender and puree. Return the milk to the same pan and add the spring onions, cover, and set aside. In a large saucepan, add 2.5 cm of salted water and bring to a boil. Cover and cook the cabbage until very tender, about 8-10 minutes, then drain well. Add the cold potatoes, bring to a boil, and cook over medium heat (covered) until tender, about 10-15 minutes. Drain the potatoes and return them to the pan. Prepare the mashed potatoes as usual, except that you use the warm garlic and onion milk instead of the cream and butter. Mix in the cabbage and season to taste. When serving, sprinkle the colcannon with a nut-sized knob of butter and the parsley.