Often eaten on St. Patrick’s Day, colcannon is a classic Irish potato dish. It makes a tasty and savory side dish by combining vivid greens with creamy mashed potatoes. This variation tastes rich and earthy from kale, leeks, and green onions.
Ingredients
- 4–5 medium Russet potatoes, quartered
- Salt (for boiling water and seasoning)
- 4–5 ounces of kale (or Swiss chard/cabbage), stems removed
- One leek, with only the white and light green parts, should be sliced.
- 3 green onions, chopped (reserve some for garnish)
- 4 tablespoons butter (room temperature)
- Black pepper, to taste
- 2–3 tablespoons cream or milk (optional)
Instructions
Put the quartered potatoes in a pot set on salted water and boil them. Cook until they’re just tender. Rinse the leeks carefully to get any grit out while the potatoes boil.
Bring salted water to a boil in another saucepan, then toss the kale, leeks, and green onions in.
Boil for five to six minutes until just soft but still brilliant green. After draining the greens, toss them with the butter into a blender.
Blend in pulses, scraping down the sides as needed, until a smooth puree results.
Once done, drain the potatoes well and return them to the dry pot. Mash them gently with a small bit of butter to maintain a somewhat gritty texture.
Add the green puree to the mashed potatoes, then keep pounding until completely blended.
Taste and adjust with salt and black pepper; if required, add some more richness with a splash of milk or cream.
Present the colcannon on a platter, top with a liberal slosh of butter, and sprinkle with sparing green onions. Present, heat, and savor this rich, creamy Irish favorite!
Suggestions for serving
Serve hot as a side dish for St. Patrick’s Day or any calming dinner. Savor the earthy tastes and creamy texture of this Irish staple!
FAQs
1. Can I use a different type of potato for colcannon?
Indeed, you can use Yukon Gold or other starchy potatoes for a creamier consistency, even though Russet potatoes are renowned for their fluffy texture. Steer clear of waxy potatoes since they won’t mingle as easily.
2. Can I make colcannon ahead of time?
You can make colcannon ahead of time and store it in the refrigerator for up to two days. To get it creamy again, gently reheat on the stovetop with a splash of milk or cream.
3. What can I use instead of kale?
One can swap kale for cabbage, Swiss chard, or even spinach. Although every green will change the taste somewhat, all will keep the flavor of the dish.
4. Can I make colcannon dairy-free?
If necessary, use a plant-based milk substitute and substitute olive oil or a dairy-free butter substitute for butter. Though the texture and taste will differ somewhat, it will still be rather good!