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In a large pot cover potatoes with water. Add salt, cover and bring to a boil. Once it begins to boil remove lid and reduce heat. Cook until potatoes are tender.
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In a large deep frying pan melt butter over medium heat until it starts to brown.
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Pour half of the browned butter into a bowl.
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Add cabbage, salt, and pepper and stir fry the cabbage until tender about 8 minutes.
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Remove from heat and immediately pour in the whiskey. Scrape the bottom of the pan and stir. Set aside.
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Drain potatoes and return to the pot.
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Add milk and salt and mash with a potato masher.
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Stir in cabbage.
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Transfer to a serving bowl and make a well in the middle of the colcannon.
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Pour in remaining brown butter. If there is foam on top of the butter take a spoon and skim the top removing the foam.