Colcannon. I had not heard of this dish until recently and now I am obsessed. I will never make mashed potatoes the same way again!
We all know that creamy dreamy dish that is mashed potatoes. It’s on pretty much every table at some point in the year whether it is on a holiday or just a regular night. Everyone loves potatoes. And America is a very heigh producer of them considering we eat them in any form you can think of. But have you ever heard of colcannon?
A bit of Colcannon history
Colcannon is a traditional Irish dish of creamy mashed potatoes with chopped kale or cabbage folded into it. That is at least a simple way of putting it. Many also are served with scallions and or leaks in it as well. It was a recipe designed to use up the vegetables on hand. Traditionally, the dish contains a form of allium and some hearty leafy vegetables. Often times it was served as a main course during times of fasting.
Dating back may years, originally it was served on the weeks approaching the Celtic holiday of Samhain. The Celtic new year. Also being the time to go harvest the end of the years crops. Many times trinkets were hidden inside to predict luck in the following year. If you found a coin in your portion, you may be coming in to some money the following year.
This dish is still found all across Ireland in pubs and restaurants alike and is enjoyed by all. I’m sure you too will soon be enjoying this dish as much as I have. The pool of butter really makes this dish so delectable. It’s a win on all playing fields. What kid didn’t make a mashed potato volcano with their dinner?
Credit where it is due
This dish owes it’s original credit from me to Dominique Khoury for my original discovery of her article in Cook’s Illustrated. It inspired me to try it myself and I am so glad that I did!
How to make Colcannon
To start, peel and rinse those potatoes. Once done, cut potatoes into one inch cubes and add them to a medium sized pot with 1 tablespoon of salt and enough water to cover the potatoes by 1 inch. Bring the water to a boil and then reduce to medium heat. Cook for 15 to 20 minutes or until you can stab them with a for and the fork slides right out.
While the potatoes are cooking, bring a medium pot filled halfway up with water to a boil. While that is reaching a boil, peel the leaves off of the stem of your kale and chop the stems thinly. Cut the kale into 1 inch pieces. Add them all to the pot of boiling water and stir for 15 seconds. Remove the pot from the heat and pour the kale into a strainer. Add ice and water to a large bowl and transfer the kale to the ice water to stop the cooking process.
Slice your scallions into thin rounds and place them to the side.
Now that the potatoes are ready, strain them off in the sink and let rest in the strainer. Make sure that your medium pot is rinsed and place back on the stove at a medium heat. Put 6 tablespoons of butter in the pot along with 1 cup of whole milk and a half cup of heavy cream.
As soon as the milk starts to simmer add the potatoes along with a quarter teaspoon of pepper and 1 1/2 teaspoons of salt. Begin to mash with a whisk. This method can leave the end product a bit lumpy but that’s what I like when cooking at home. You get to really taste the potato when you bite into a lump. Mash with the whisk and once you’ve broken down most of the potatoes, stir them to fully mix everything together. Try not to move too rapidly as the potatoes can become gluey in texture. You may prefer to use a food mill for this if you have one.
Now remove it from the heat and fold in the kale and scallion rounds until they are thoroughly mixed in.
Finishing touches
To plate this, place the colcannon in a large bowl of your choosing and make a mice big diver in the center as if you were a kid making a mashed potato volcano. Add the remaining 2 tablespoons of butter to the center and let it melt.
To eat, take a spoon and scoop up some mash and dunk it into the butter. You can play the game of how long the volcano can hold the butter.
Colcannon
Equipment
- 1 Whisk
- 1 food mill optional
Ingredients
- 2 lbs Yukon gold potatoes
- 1 1/2 tsp Salt
- 8 oz Curly kale or cabbage
- 8 Tbsp Butter Unsalted
- 1/4 tsp Black pepper
- 3/4 cup Scallions Cut into rings
- 1 cup Whole milk
- 1/2 cup Heavy cream
Instructions
- To start, peel and rinse those potatoes. Once done, cut potatoes into one inch cubes and add them to a medium sized pot with 1 tablespoon of salt and enough water to cover the potatoes by 1 inch. Bring the water to a boil and then reduce to medium heat. Cook for 15 to 20 minutes or until you can stab them with a for and the fork slides right out.
- While the potatoes are cooking, bring a medium pot filled halfway up with water to a boil. While that is reaching a boil, peel the leaves off of the stem of your kale and chop the stems thinly.
- Cut the kale into 1 inch pieces. Add them all to the pot of boiling water and stir for 15 seconds. Remove the pot from the heat and pour the kale into a strainer. Add ice and water to a large bowl and transfer the kale to the ice water to stop the cooking process.
- Slice your scallions into thin rounds and place them to the side.
- Now that the potatoes are ready, strain them off in the sink and let rest in the strainer. Make sure that your medium pot is rinsed and place back on the stove at a medium heat. Put 6 tablespoons of butter in the pot along with 1 cup of whole milk and a half cup of heavy cream.
- As soon as the milk starts to simmer add the potatoes along with a quarter teaspoon of pepper and 1 1/2 teaspoons of salt. Begin to mash with a whisk. This method can leave the end product a bit lumpy but that’s what I like when cooking at home. You get to really taste the potato when you bite into a lump. Mash with the whisk and once you’ve broken down most of the potatoes, stir them to fully mix everything together. Try not to move too rapidly as the potatoes can become gluey in texture. You may prefer to use a food mill for this if you have one.
- Now remove it from the heat and fold in the kale and scallion rounds until they are thoroughly mixed in.
- To plate this, place the colcannon in a large bowl of your choosing and make a mice big diver in the center as if you were a kid making a mashed potato volcano. Add the remaining 2 tablespoons of butter to the center and let it melt.