Grant their wishes: 20% off $150+ with code GOGOGIFTS. Go, go, gifts » details
Enter code GOGOGIFTS at checkout. Offer valid through 11:59pm ET 12/11/16. U.S. only. Certain restrictions and exclusions apply.
🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: How We Survived... (Colcannon)

59aaabee 9a6b 4e55 9f22 99d06a45a8d0  12800033544 a58ec37fc0 b

I have a question about the recipe "How We Survived... (Colcannon)" from fiveandspice. If not one day in advance, how far in advance same day can it be made? I'm assuming that I could infuse the milk and sauté the cabbage the day before so at least that part is done.

asked by Georgetown-DC almost 3 years ago
2 answers 1185 views
Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added almost 3 years ago

There have been a number of past discussions on making mashed potatoes ahead of time that you might find helpful, here are a couple: http://food52.com/hotline... and http://food52.com/hotline.... And you can always send a direct message to the author of the recipe to get input by clicking the envelope button on their profile page (http://food52.com/users...).

3969514e de8a 4bd0 8643 d8d3a3ae3dfd  image
added almost 3 years ago

I often cook colcannon on a Sunday and use it throughout the week. My best results have been by always ricing the potatoes and using buttermilk. Warm milk or half and half can be poured over the colcannon servings at the table and stirred in.