I realized this weekend as I was making some of my favorite St. Patrick’s Day foods that I have not written a post on Colcannon!
Colcannon is mashed potatoes with sautéed greens mixed in, typically either cabbage or kale.
It’s pretty awesome Irish comfort food in my opinion. It’s so engrained in Irish cooking that it even has it’s own song!
Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?
This version uses shallots, leeks, and kale, but this recipe can easily be adapted to incorporate any green you prefer.
Ingredients:
- 2-3 lbs russet potatoes (4-5 potatoes)
- 2 tablespoons salt, plus more to taste
- 1 stick (8 tablespoons) butter, divided
- 1 leek, chopped
- 2 shallots, chopped
- 4 cups chopped lacinato kale
- 1 cup heavy cream
- thinly sliced scallions, for garnish
To make, peel and chop the potatoes into evenly sized chunks. Add to a large pot and cover with cold water by at least an inch. Add in 2 tablespoons salt and bring to a boil.
Once boiling, cook for approximately 15 minutes or until the potatoes are fork tender.
While waiting for the potatoes to cook, add 2 tablespoons butter to a saute pan over medium heat. Add the chopped leek and shallots to the pan. Cook for 2-3 minutes, stirring occasionally, or until fragrant.
Add the kale in batches, stirring occasionally, until wilted. Remove from heat.
When the potatoes are ready, remove from heat and drain. Using either a potato masher, fork, or ricer, mash the potatoes into the large pot you used to cook the potatoes.
Add 1 cup heavy cream and 4 tablespoons butter, stirring until the butter has melted. Taste and season with salt, if desired.
Add the kale mixture to the mashed potatoes, stirring to combine.
Serve with the remaining 2 tablespoons butter and sprinkle with scallions.
Gosh, I love colcannon. It’s the ultimate comfort food.
The leek and shallots add a delicate onion flavor, while the kale helps to break up some of the heaviness of normal mashed potatoes.
I honestly could eat a bowl of this on its own, but you could also serve this as a side with ham, roast beef, or Irish bacon.
Ingredients
- 2-3 lbs russet potatoes (4-5 potatoes)
- 2 tablespoons salt, plus more to taste
- 1 stick (8 tablespoons) butter, divided
- 1 leek, chopped
- 2 shallots, chopped
- 4 cups chopped lacinato kale
- 1 cup heavy cream
- thinly sliced scallions, for garnish
Instructions
- To make, peel and chop the potatoes into evenly sized chunks. Add to a large pot and cover with cold water by at least an inch. Add in 2 tablespoons salt and bring to a boil.
- Once boiling, cook for approximately 15 minutes or until the potatoes are fork tender.
- While waiting for the potatoes to cook, add 2 tablespoons butter to a saute pan over medium heat. Add the chopped leek and shallots to the pan. Cook for 2-3 minutes, stirring occasionally, or until fragrant.
- Add the kale in batches, stirring occasionally, until wilted. Remove from heat.
- When the potatoes are ready, remove from heat and drain. Using either a potato masher, fork, or ricer, mash the potatoes into the large pot you used to cook the potatoes.
- Add 1 cup heavy cream and 4 tablespoons butter, stirring until the butter has melted. Taste and season with salt, if desired.
- Add the kale mixture to the mashed potatoes, stirring to combine.
- Serve with the remaining 2 tablespoons butter and sprinkle with scallions.
