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Colcannon - The World's Food

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

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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