A St. Patrick's day favorite, colcannon is an Irish potato recipe, a mixture of creamy mashed potatoes and usually kale or cabbage.
Colcannon - Irish potato recipe
Time:
35 min (10 min prep; 25 min cook)
Serves:
4 people
Ingredients
- 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into 1 1/2-inch pieces
- Salt, to taste
- 5 to 6 tablespoons unsalted butter, plus more for serving
- 3 lightly packed cups chopped kale, cabbage, chard, or other leafy green
- 3 green onions, minced (about 1/2 cup)
- 1 cup milk or cream
Directions
Cooking Directions
1. Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
2. Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.
Cook the greens for 3 to 4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
3. Mash the potatoes with milk or cream and greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
Add salt to taste and serve hot, with a knob of butter in the center.
NOTE: For a variation, substitute half of the potatoes with parsnips. Feel free to add chives, leeks, or bacon too.