This Colcannon Recipe is the well-known Irish dish, best described as a potato, kale, butter and milk mash, however, in my recipe I substitute kale with Savoy cabbage and thinly sliced leek for extra heartiness and depth of flavor.
I use one cup of wilted cabbage and 1 cup of raw cabbage that brings light, crunchy texture in between the smooth yet coarsely mashed potatoes.
To make Colcannon Recipe, you will need the following ingredients:
In a small pot of salted water that covers 5 medium potatoes, bring to a medium-high boil. Once boiling, reduce the heat to simmer for about 30-40 minutes until potatoes are softened and slice through easily. Drain and allow to cool before peeling.
In a large saucepan over medium heat melt 4 tablespoons of butter and add 2 thinly sliced leeks. Cook for about 8-10 minutes until extremely soft.
Add 2 thinly sliced garlic cloves and cook, stirring often, for about 3 minutes until aromatic and leeks begin to brown.
Add 1 cup of thinly sliced cabbage and cook, constantly stirring, until cabbage has wilted.
Pour in 1¼ cups of milk and ½ cup of heavy cream and stir through. Bring to a simmer.
Add boiled and peeled potatoes and the remaining 1 cup of uncooked cabbage.
Using a potato masher, coarsely mash the mixture and season with salt and pepper to taste.
Serve in a large salad bowl with 2 tablespoons of butter and a few sprinkles of scallions on top.
I can eat this Colcannon Recipe by the spoonful and you can be sure the bowl gets licked clean, everytime. Let us know what you think of this traditionally Irish dish and tag #cookmerecipes online when you try our recipes!
Made this for my mom and she was in love with the recipe, she added a few bacon bits in her potatoes though.
Thank you for sharing this! I made it for lunch yesterday and added some sourcream to it, very good.
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