Colcannon

Colcannon

Colcannon
Colcannon is Ireland’s best known Irish potato dish and each region has its own variations. Some areas prefer kale, while others add in cabbage or even parsnips. Onions or scallions are sometimes featured (although most would call this champ, another Irish potato dish). Darina Allen, the Julia Childs of Ireland, says that kale is most traditional. Her book, Irish Traditional Cooking, is one of the most definitive cookbooks on Irish cooking and a “must have” on every cookbook lover’s shelf. She writes in it, “A common folk custom was to offer a bowl of champ to the fairies at Hallowe’en. This would be left on field posts or under trees, such as hawthorns or whitethorns, which where particularly associated with fairies.” My version stays true to the kale, but I have added in some chopped green onion for a bit more flavor. Feel free to substitute cabbage for the kale and eliminate the onions.
    Servings
    4-5as side dish
    Cook Time
    25-30minutes
    Meal Plan
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    Servings
    4-5as side dish
    Cook Time
    25-30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 4 large Yukon gold or russet potatoes, peeled and cut into large chunks
    • 1/2teaspoon sea salt
    • 4 butter, divided (and additional butter to serve)
    • 3cups kale (or Savoy or Chinese cabbage), ribs removed and leaves coarsely chopped
    • 2 green onions, white and green parts, chopped
    • 1cup whole milk or heavy cream
    Instructions
    1. Put the potatoes in a pot of cold water, add the salt, and bring to a boil. Continue to boil the potatoes until tender, about 15-20 minutes. Drain in a colander. Return the potatoes to the pot, off heat, cover to keep warm, and let sit for 2-5 minutes (allows the potatoes to dry out a bit resulting in a fluffier mash).
    2. Heat 2 tablespoons of butter in a skillet over medium heat; add the kale and sauté for 3-4 minutes until wilted. Add in the green onions and sauté an additional minute. Set aside.
    3. Uncover the potatoes and add in the remaining 2 tablespoons butter and the milk. Using a fork, immersion blender or mixer, mash the potatoes with the milk and butter until light and fluffy. Fold in the kale-onion mixture with a spoon. Taste and adjust for additional salt as needed. It is traditional to make a depression in each individual serving, add a pat of butter. To eat it, when the butter has melted, you dip a forkful of mashed potato at a time in the butter; only the Irish! Fun for the kids, and adults too!

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