St. Patrick’s Day is coming and our Potato Palooza #HGEATS chat is happening so what better dish to highlight than Colcannon?!
The Irish in me (which is about 50%) LOVES spuds. Give me mashed potatoes any day of the week and I am a happy camper. I have evolved in my mashed potato prep by doing a mashed veg rather than straight potatoes – Add in some rutabagas, or parsnips, turnips, carrots and leave out the cream and you have my droolworthy combo.
My Great-Grandmother emigrated to the USA when she was 18. She never lost her accent or her love of traditional Irish food – Colcannon being a prime example. Truly, I don’t remember if the Colcannon that I ate as a child had kale or another type of green in it. For sure, it had cabbage. This is a simple dish that it is easily adapted so make it what your family will love – kale, greens, cabbage, spinach – and don’t forget the green onions and leeks are simply wonderful!
Russet potatoes are traditional in this recipe but I have been known to use Yukon Golds (shhhh!). I also have been known to add some Irish Bacon (yummy from Whole Foods) or Corned Beef to the mix. Just chop it and mix it in – You are so welcome.
Happy SPUDS and Happy St. Patrick’s Day Upcoming!
What are your favorite traditional dishes for St. Patrick’s Day?
- 4 pounds large russet potatoes (about 7-8) peeled and cut into cubes
- 6+ TB butter (more for serving)
- 1 - 2 leeks, minced (can use green onions or BOTH!)
- 4 cloves of garlic, minced
- ½ head of cabbage, chopped into strips
- ½ cup milk or cream (may need more depending on how you like your mashed potatoes)
- Salt and pepper
- Put the potatoes in a large pot - cover with water plus one inch and boil the potatoes until they are tender. Check them at 15-20 minutes to be fork tender. Drain and return to the pot.
- While potatoes are boiling, heat a pat of butter over medium heat. Cooks leeks and garlic til soft - approximately 4 minutes. Add in cabbage and cook until just wilted (do not overcook!) - approx 4 minutes. If you are using kale or a green - do the same - cook until it is wilted.
- Mash the potatoes with butter, milk, salt and pepper. (I use a hand masher because I like my potatoes chunkier). Add in leeks and garlic. Add some of the cabbage and/or greens as well and serve the rest on top of the dish.
- Makes a nice side dish for a roast dinner or with corned beef.