Colcannon - The World's Food
By The World's Food
Yield: 10
Time: 1 hour
Traditional Irish mashed potatoes with cabbage
Ingredients
4
pounds Russet potatoes, cut into 2-inch chunks
1
cabbage. Cut the green outer leaves into strips. Remove and discard the core. Use green cabbage, Savoy cabbage, white cabbage or kale
1
cup milk
11
Tablespoons butter (1 stick + 3 Tablespoons)
5
green onions (scallions), chopped
1
teaspoon salt, or to taste
1/4
teaspoon pepper, or to taste
1
garnish using fresh parsley, chives or green onions
Preparation
Step 1
Wash potatoes and cut into 2-inch chunks, keep the skin on
Step 2
Add potatoes to a large pot filled with water and bring to a boil
Wash potatoes and cut into 2-inch chunks, keep the skin on
Step 2
Add potatoes to a large pot filled with water and bring to a boil
Step 3
While the potatoes are cooking, add the cabbage leaves to a wok or large saucepan
Step 4
Add 1.8 liters of boiling water from a kettle to the cabbage and gently simmer 3-5 minutes, just long enough to start softening. Do not overcook the cabbage.
Step 5
Thoroughly drain the cabbage and add it back to the wok
Step 6
Add 3 Tablespoons butter, cover with a lid and set aside off the heat
Step 7
Once the potatoes are soft, drain thoroughly and add back to the pot
Step 8
Heat the pot for about 1 minute until any remaining water evaporates, then turn heat off
Step 9
Add 1 cup milk, 4 Tablespoons butter and the green onions
Step 10
Mash the potatoes 3 to 4 times around the pot, but don’t overdo it
Step 11
Add the buttery cabbage to the potatoes and stir together
Step 12
Season with salt and pepper to taste
Step 13
Just before serving, top colcannon with 4 Tablespoon butter and garnish with parsley, chives or green onions
Note: Recipe inspiration from Irish Central: https://www.irishcentral.com/culture/food-drink/colcannon-recipe
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