Irish Bangers and Colcannon Mash: Pressure Cooker Perfection
Experience the rich, savory flavors of Irish bangers and creamy colcannon mash, perfected with the ease of a pressure cooker.
Equipment
- 1 Pressure cooker for cooking sausages and mash
- 1 Skillet large
- 1 Potato masher
Ingredients
Main ingredients
- 2 lbs Yukon Gold potatoes peeled and chopped
- Kosher salt to season
- Olive oil for browning sausages
- 2 packages Irish style banger sausages 12 oz each
- 4 tablespoons Butter divided
- 1 Red onion thinly sliced
- 2 Leeks thinly sliced
- 4 cloves Garlic minced
- ¾ lb Green cabbage thinly sliced
- Freshly cracked black pepper to taste
- 2 Scallions thinly sliced
- 2 tablespoons Minced chives for garnish
- ¾ cup Whole milk
- ½ lb Irish cheddar shredded
Instructions
Instructions
- Peel and chop Yukon Gold potatoes. Boil in salted water until fork-tender, about 15-20 minutes.
- Drain potatoes. Add butter, mash until smooth. Season and keep warm.
- Heat olive oil in skillet, brown sausages for 10-12 minutes. Keep warm.
- Melt remaining butter in skillet. Sauté red onion and leeks for 5 minutes.
- Add garlic and cabbage to skillet. Cook until cabbage wilts, about 5 minutes. Season.
- Mix cabbage mixture into mashed potatoes. Spoon onto plates, top with sausages.
- Garnish with black pepper, chives, and scallions. Serve.
Notes
This dish can be stored in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of milk.