Colcannon Potatoes
Discover the rustic charm of colcannon potatoes, a traditional Irish dish that perfectly blends creamy mashed potatoes with kale.
Dive straight into the heart of traditional Irish cuisine with these Colcannon Potatoes.
This recipe combines the earthy flavors of potatoes, kale or cabbage, and green onions or leeks, all brought together with butter and the creaminess of milk or cream.
It's perfect for anyone looking to add a touch of Irish tradition to their meal, these Colcannon Potatoes are a delicious side that pairs well with a variety of main courses.
Ingredients for Colcannon Potatoes
Potatoes (Yukon Gold or Russet): Yukon Golds offer a buttery flavor and a naturally creamy texture, while Russets are starchy and perfect for a smooth mash.
Butter: Using high-quality, unsalted butter makes it truly delicious.
Kale or Cabbage: Kale offers a slightly more robust flavor, while cabbage is milder and sweeter.
Green Onions or Leeks: Green onions provide a fresh, sharp taste, while leeks are milder and sweeter.
Milk or Cream: Milk makes the dish lighter, while cream adds extra richness and a luxurious texture.
Salt and Pepper: Adjust according to taste.
How to Make Colcannon Potatoes
Begin by preparing the potatoes.
Place the peeled and quartered potatoes into a large pot and cover them with water. Add a pinch of salt and bring the pot to a boil.
Allow the potatoes to cook until they become tender, which should take about 15-20 minutes. Once done, drain the water and return the potatoes to the pot, setting them aside for later.
While the potatoes are cooking, melt 2 tablespoons of butter in a separate pan over medium heat.
Add your choice of chopped kale or cabbage into the pan, cooking until the greens have wilted, about 5 minutes.
Then, add the chopped green onions or leeks, cooking the mixture for an additional 2 minutes.
After the greens have cooked, turn your attention back to the pot of potatoes.
Mash the potatoes until you achieve a smooth consistency.
Fold the cooked kale/cabbage and onion mixture into the mashed potatoes, stirring well until they are thoroughly combined.
In a small saucepan or using a microwave, gently heat the remaining 2 tablespoons of butter with the milk or cream until warm.
Slowly pour this warm milk mixture into the mashed potatoes, stirring continuously. Add just enough of the milk/cream mixture to reach your desired consistency.
Finally, season the colcannon with salt and pepper to taste. Now your colcannon is ready to serve and enjoy!
Tips for Making the Best Colcannon Potatoes
Choose the Right Potatoes: For the creamiest texture, use a mix of Yukon Gold and Russet potatoes. Yukon Golds add a natural butteriness, while Russets break down well for a smooth mash.
Cook Potatoes Evenly: Cut the potatoes into uniform pieces before boiling to make sure they cook evenly. This prevents some pieces from becoming too mushy while others are still hard.
Infuse Butter for More Flavor: Melt the butter with garlic or herbs (like thyme or rosemary) before adding it to the potatoes. This infuses the butter with extra flavor.
Don’t Overwork the Potatoes: Mash the potatoes gently to avoid developing a gluey texture. Over-mashing can make the potatoes starchy and dense.
Make-Ahead Option: Colcannon can be made ahead of time and reheated, making it a convenient option for meal prepping. Simply reheat it in a pot over low heat, adding a splash of milk if it seems too dry.
What to Pair Colcannon Potatoes With
Here are some suggestions for what to pair with your colcannon:
- Corned Beef: Serve colcannon potatoes and corned beef together for the ultimate St. Patrick's Day dinner.
- Roasted Lamb: A succulent, herb-crusted lamb roast pairs beautifully with the soft, comforting texture of Colcannon, offering a rich and satisfying meal.
- Irish Stew: Enhance the traditional Irish vibe by pairing colcannon with a lamb or beef stew. The stew's savory, hearty elements complement the smooth, creamy texture of the colcannon.
- Sausages and Bacon: Irish or English sausages, or a few slices of crispy bacon, make for a simple yet satisfying pairing.
- Fried Eggs: Top your colcannon with a fried or poached egg for a comforting, all-in-one meal.
- Hearty Vegetables: Serve alongside roasted vegetables like carrots, parsnips, or Brussels sprouts.
- Irish Soda Bread: A slice of warm, buttered Irish soda bread is perfect for mopping up any leftover creamy goodness on your plate and adds a rustic touch to the meal.
Colcannon Potatoes
Ingredients
- 2 pounds potatoes Yukon Gold or Russet, peeled and quartered
- 4 Tablespoons butter divided
- 1 cup chopped kale or cabbage
- ½ cup chopped green onions or leeks
- ½ cup milk or cream
- Salt and pepper to taste
Instructions
- Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Boil until tender, about 15-20 minutes. Drain and return them to the pot.
- In a separate pan, melt 2 tablespoons of butter over medium heat. Add the chopped kale or cabbage and cook until wilted, about 5 minutes. Add the green onions or leeks and cook for an additional 2 minutes.
- Mash the cooked potatoes in the pot. Add the cooked kale/cabbage and onion mixture to the mashed potatoes, mixing well.
- In a small saucepan or microwave, heat the milk or cream with the remaining 2 tablespoons of butter until warm.
- Gradually add the warm milk/cream mixture to the potatoes while stirring until you achieve your desired consistency. Season with salt and pepper to taste.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
