Colcannon (Green if you like) with Riverbench Estate Chardonnay

This traditional Irish dish is so comforting. You can jazz it up for St. Patty’s Day with a little green food coloring if you’re feeling wild.

• 1 lb. potatoes, cubed
• 1 stick unsalted butter
• 1 head of cabbage, chopped roughly
• 1 cup heavy cream
• Salt and pepper
• A few drops of green food coloring (optional)

Ina large pot, cover the potatoes with water and put over high heat to boil. Cook until done. Drain into a strainer.

Return the pot to the state and add about 2 tbsp. butter. Heat over medium heat. Add the cabbage and cook until wilted, about 8 minutes. Don’t let it brown too much, just cook it down until it is soft. You can add a little water here if you like.

Pour in the cream, then add the potatoes and mash the mixture together. Add the rest of the butter. When smooth, add seasoning to taste and then food coloring if desired. Serve and enjoy!