Well, I’ll find out.
Was prepping some potatoes for tonight’s colcannon, and thought. . . “Hmmm, I have some chicken soup that’s started cooking away, why not cook the potatoes ahead of time i0n the chicken soup?”
And so I am doing. We’ll see how it turns out. But this way, a dinner of andouille sausage, colcannon, and green beans will have little to do but
fry up the andouille
sauté the onions, garlic, and cabbage
combine the potatoes and OGC and whip
warm up leftover green beans
Ith agus bain taitneamh as!
Followup: Yeh, that IS thee way to cook potatoes for mashing!
What is “colcannon”? The rest sounds delicious. I hope that soup is homemade.
Colcannon is mashed potatoes and cabbage. Cook potatoes as usual (though homemade chicken broth is a GREAT alternative to plain water for cooking them!); sautée chopped onion and minced garlic, then add shredded or chopped cabbage and continue cooking in th same pan as the onions-n-garlic; add in the (drained) potatoes, some heavy cream (how much? You’ve mashed potatoes before; you decide *heh*) and butter and use a potato masher to coarsely mash/combine it all.
Yum. I think parsnips would work in place of the cabbage, as well, or maybe in place of the potatoes, if one wanted to go that way, but it would no longer be colcannon. 😉
Salt and pepper to taste, of course (though, if the potatoes are boiled in homemade chicken broth, salt may not be needed at all, and pepper should probably be added by the diner).