Have been making colcannon for years and even know the words to the song…. yes, there is a song about colcannon. If you ever do a search, most don’t. Not to criticize, and I realize that a lot of comments are quite old but my Irish blood just boils when I see anyone type St Patty’s day…. it’s PaDDY… the D’s make it masculine, short for Patrick… or more correctly Padraig. Patty is a derivation of the feminine Patricia. Sorry for the rant but they’d never forgive me in County Clare if I didn’t say something. Otherwise, excellent recipe and to the person questioning the amount of salt…. considering that potatoes and cabbage are notoriously bland…. yeah, a “lot” of salt is needed.
I’ve been making colcannon for decades and usually just “wing it.” When I saw this printed in the Feb/March Simple and Delicious magazine, I decided to actually follow a recipe. I cut the recipe in half since there are just two of us who shouldn’t be noshing on high carbs, and I knew leftovers would be deadly to my good intentions. This recipe really delivered on flavor and ease of preparation. I used a bit more butter (added to the milk mixture) and we added salt and pepper to taste at the table.
I’m from Idaho and thought I had done and seen every thing you could do with a potato. Then I found this in Taste of Home 2003. Unbelievably delicious! I was so impressed I make it every year. If you like potatoes and cabbage you are going to love this, it’s a keeper!
I’ve made this recipe before and find it can be reheated easily in the microwave. You may have to add more milk and/or butter, as whipped potatoes seem to dry out very quickly. But they will be delicious just the same. I also like to reheat and keep this dish warm in a crock pot. You can keep them warm beautifully for up to a couple of hours. Works great. Enjoy! This is a lovely recipe.
“Authentic colcannon is easy when you boil the potatoes and cabbage all in one pot, then simply drain and mash with butter and cream.”
Ingredients
2 lbs potatoes of choice washed well and cut into large chunks (I used sierra red because I love the flecks of red skin in the dish)
2 whole cloves of garlic peeled, not minced
4 tbsp good quality butter cubed. Plus more for serving
1 tbsp avocado oil
1 large leek white and light green parts only, sliced thinly
1/2 head cabbage sliced thinly
3 spring onions sliced thinly including the green bits
Salt to taste
Instructions
Put the cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by at least an inch. Add 1 tbsp of salt, and bring to a boil. Boil until tender, about 15-20 mins. Once cooked, drain in a colander
While potatoes are cooking, heat the avocado oil in a medium saucepan. Once hot, add in the leeks and cabbage and cook until wilted, and most of the liquid has been absorbed, about 4 mins. Remove from heat
Pop the drained potatoes back into the medium pot, add in the cubed butter, the cooked greens mixture and the chopped spring onions. Mash with a potato masher until really smooth and creamy. Add salt to taste and serve hot with a small indentation in top and a small knob of butter popped in there
Source: 1krecipes.com
