Skip Nav

Easy and Expert Recipes For Colcannon

Colcannon Two Ways — Beginner and Expert

Even if you don't have plans to throw a St. Patrick's Day bash, you can still celebrate in your own low-key way. As part of dinner, serve colcannon, an Irish peasant dish of potatoes mashed with leeks, cabbage, and kale. It's a basic, comforting, and traditional staple of Ireland that's easy to prepare with a festive, verdant hue. For a rustic variation, mash potatoes together with sautéed vegetables and aromatics. To step it up, run potatoes through a ricer for a weightless, soufflélike texture. Then, foil that with bits of bacon that have been cooked until crisp. Get your green spirit on with either recipe and read more.

Beginner Colcannon

Beginner Colcannon

Easy Recipe for Colcannon

Ingredients

5 russet potatoes
1/2 cup unsalted butter
1/4 cup whole milk
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 large shallots, thinly sliced
1 large leek-halved and thinly sliced
1 bunch kale, stemmed and coarsely chopped
1 head napa cabbage, cored and coarsely chopped
1/4 teaspoon freshly grated nutmeg
2/3 cups chopped green onion tops

Directions

  1. Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
  2. Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
  3. Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion.

Serves 3 to 4.

Expert Colcannon

Expert Colcannon

Expert Recipe for Colcannon

Ingredients

2 1/2 lb. russet potatoes, peeled and quartered
Salt and freshly ground pepper, to taste
8 Tbs. (1 stick) unsalted butter
3/4 cup milk
4 bacon slices, cut into 1/2-inch dice
4 large shallots, thinly sliced
1 large leek, white and light green portions, halved lengthwise, rinsed well and thinly sliced
1 bunch curly kale, about 3/4 lb., stemmed and coarsely chopped
1 small head napa cabbage, about 1 lb., cored and coarsely chopped
1/8 tsp. mace or freshly grated nutmeg

Directions

  1. Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.
  2. Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.
  3. Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
  4. Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
  5. Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm.

Serves 8.

Latest

Download our new Selfie app!

+