In these parts, the “meat and three” is well known, well loved (except by waistlines). For me, though, the best part of the meat and three is the “and three.” I do love sides. In one of my first jobs, for lunch in the company cafeteria, I used to often order just the veggies. My favorite was to get a dollop of mashed potatoes, plus (to balance the buttery deliciousness) a serving of steamed vegetables.
So, tonight, in an attempt to use some of the fabulous veggies from our farm share, I made an “and three.”
Number one: Summer Squash Casserole, as per my previous post.
Number two: Smashed Colcannon
When I lived in London, my favorite convenience food was the mashed potatoes I used to buy in the refrigerator section of my local supermarket, Waitrose. While I tend to steer away from packaged, pre-cooked food, this was an exception. There was nothing funky in the ingredients. Just potatoes, butter, salt pepper, and in my favorite variety, Colcannon, cabbage.
I perused the internet for a perfect recipe, and then decided to make my own.
4 small-medium potatoes, cut in 1-2″ chunks, peel on
1 small cabbage, chopped in 1/2″ pieces
salt & pepper
1 Tbsp butter (to taste)
Milk (to consistency)
1. Boil potatoes until getting soft. Add cabbage, and boil until soft.
2. Drain and place in large bowl. Add butter, season and mash with potato masher.
3. Stir in a little milk (1/2 c?), to make consistency desired.
Yum!
