Colcannon
This classic Irish dish combines potatoes and kale into a hearty mash that is a perfect partner for corned beef and cabbage, leg of lamb, and just about any savory meaty main dish.It is a traditional way to use up left-over potatoes and vegetables.See also Bubble and Squeak, and Rumbledethumps.
Servings: 4 to 6
Ingredients
- 3 large about 2 pounds Yukon Gold potatoes, peeled and quartered — or left-over potatoes*
- 2 teaspoons fine salt more to taste
- 6 tablespoons unsalted butter at room temperature, divided
- 3 cups coarsely chopped kale or other greens (leaves only, tough ribs discarded), or the more traditional cabbage (leaves only) — or left-over vegetables.*
- 4 medium green onions thinly sliced, white and green parts divided
- 1 dried or fresh bay leaf
- 1¼ cups milk
- 1 teaspoon dry mustard powder
- Freshly ground black pepper to taste
Instructions
- Gather the ingredients.
- Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches. Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.*or just use left-over potatoes.
- Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.*or just use left-over vegetables.
- Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.
- Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth.
- Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and pepper to taste and serve.
Notes
How to Store Left-over Colcannon
Cool leftovers uncovered in the refrigerator until completely cold. Cover and store in the refrigerator for up to 5 days. Microwave or cook in a non-stick skillet over medium heat, stirring frequently with a rubber spatula, until hot.Recipe Variations
- Cabbage Colcannon: If finding fresh seasonal kale is not possible, replace it with shredded cabbage. Use a dark green leafy cabbage, such as Savoy or spring cabbage, soften it in a tablespoon of butter, and then stir it into the mashed potatoes. (Note: Cabbage is the more traditional ingredient.)
- Colcannon Cakes: A lovely and delicious alternative to colcannon is to shape it into cakes. For every 3 cups of colcannon, you’ll need 1 cup of all-purpose flour, 1 egg, and an extra dash of salt and pepper. Mix everything, shape the mash like cakes, and fry in vegetable oil until golden brown on both sides. Top them with a poached egg and a dollop of hollandaise sauce. Making these cakes is also a great way of using up leftovers.
- Bacon Colcannon: Fry 3 to 4 slices of bacon in a pan until crispy. Reserve 1 tablespoon of the bacon fat and discard the rest. Follow the recipe as instructed, but use 3 tablespoons of butter and the reserved tablespoon of fat to mash the potatoes. Mix the mash with the vegetables, and top with the bacon and just a small knob of butter instead of 2 full ounces.
- Russet Colcannon: You can use Russet potatoes, but you may not need as much milk, add it gradually and stop when you have a loose mash.
- Vegan Colcannon: You can make this recipe vegan by using non-dairy butter and unsweetened oat milk instead of butter and milk.
