This Colcannon recipe brings the luck of the Irish to your table
Colcannon as many recipes as cooks in Ireland. My families favorite one is simple to make and needs no introduction to your plate. Steamy mashed potatoes spruced up with cabbage, spring onions and pure Irish butter. Take it from this blarney maiden, your family will love them.
3 lb. yellow potatoes
1/2 head of green cabbage
1 cup cream
1 stick Irish butter, divided into three parts
4-5 scallions, chopped
Salt and pepper
Peal the potatoes and place into a pot, cover with water and boil until tender.
While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan sauté the cabbage until it is just wilted and has turned a darker green. This can take anything from 5-8 minutes, depending on the cabbage. Test it and don’t let it overcook – if anything it should be slightly undercooked.
When the potatoes are soft, drain the water and return the potatoes to the saucepan. With the drained potatoes in, set the burner to low, leaving the lid off so that any excess moisture can evaporate. When they are perfectly dry, add the milk to the saucepan, along with a third of the butter and the chopped scallions. Allow the cream to warm but not boil – it is about right when the butter has fully melted and the pot is starting to steam.
With a potato masher or a fork, mash the potatoes thoroughly into the butter/milk mixture. Do NOT pass through a ricer or beat in a mixer as it will make the potatoes gluey. Irish Colcannon is somewhat lumpy and creamy at the same time.
Place into a bowl and top with a pat of that good Irish butter and coarsely ground pepper. Serve