The creamiest mashed potatoes and sautéed greens are combined to make the traditional Irish dish colcannon. With a serving of nutritious vegetables, it is warming and wonderfully buttery. Who could not love that?
A traditional Irish meal that has been enjoyed for generations is colcannon. It is customarily served on Halloween in Ireland and is thought to have started in the 18th century. The recipe was also a well-liked dish among farmers, who frequently combined the components they already had to make a filling and healthy dinner.
WHAT IS COLCANNON?
While traveling around Ireland, I consumed a lot of colcannon since the Irish value it highly. It's a substantial side dish comprised of buttery, creamy mashed potatoes combined with cabbage, kale, chard, or other greens. A meal of creamy mashed potatoes with collard greens is always pleasant, even though it's usually linked with St. Patrick's Day.
However, there may be some differences if you inquire about the process in other Irish locations. It's rather typical to serve cabbage with some green onions on top. Others could include kale, leeks, chard, or chives together with other herbs. Freshly cut kale and a tonne of green onions are both present in my rendition.
However, how do you say it? This one word, col-cannon (yep, cannon like the ancient artillery gun), is really pronounced quite similarly to how it is written. Now that's been established, let's start preparing food!
INGREDIENTS FOR THE BEST COLCANNON
Traditional Irish food known as colcannon is made with mashed potatoes, kale, or cabbage. It may also contain other items like ham, leeks, or onions. The meal is frequently connected to St. Patrick's Day and is generally served as a side dish.
You'll enjoy how adding a few leafy greens gives one of your favourite side dishes a burst of flavour and color. You will need the following items.
- Potatoes: Using starchy potatoes will give your food a fluffy and creamy feel! In this dish, I'm using Yukon Golds, although Russets also work.
- Dairy milk is typically used to make them extremely creamy. But you can also use nut milk! They all perform admirably.
- Butter: Choose a top-notch Irish butter like Kerry Gold, or if you prefer, ghee.
- Kale: I'm using Tuscan kale, but curly kale also works for a stunning deep green colour.
- Green onions: A small number of green onions adds a subtle onion flavour that is really excellent.
HOW TO MAKE COLCANNON
The potatoes are boiled. They should be cooked for approximately 15-20 minutes, until fork tender, in a big saucepan with cold water that is about an inch over the potatoes.
Prepare the greens. Melt the butter in a separate, big saucepan, then add the chopped kale. Green onions are added and sauteed for an additional minute after cooking for 3–4 minutes.
Get pounding and potatoes should be drained and added to the greens pot. After adding the milk and seasoning it with salt and pepper, mash the mixture until it is completely fluffy.
Give it a go. Scoop it into a large serving dish, then top it with more buttery deliciousness and a scattering of green onions.
SERVE COLCANNON WITH
A filling main, if you want to serve it the traditional Irish way, pair it with grilled lamb chops or glazed ham. But here are some additional suggestions to finish your supper.
- The best baked salmon: a simple, flaky fish with garlic and herbs.
- Lemon Garlic Spatchcock Chicken: This roasted chicken will enhance a savoury meal's overall flavour with a vibrant lemon flavour.
- Why Colcannon goes well with juicy, succulent short ribs that have been braised in red wine.
- Slow Cooker Whole Chicken: Try this simple, very delicious chicken dish!
- Please let me know how the colcannon turned out if you create it.
You may add leeks or onions that have been finely sliced to the meal to give it even more flavour. The earthy flavour of the kale or cabbage and the creamy texture of the mashed potatoes are enhanced by the addition of these veggies' fresh, onion-like flavour. A salty and savory flavour is added to certain varieties of the meal by adding cooked gammon or bacon.
It's a flexible meal and you can serve it as a main dish for vegetarians and it also prefers a side dish with meat. You can enjoy this recipe on winter nights and add another amazing recipe to your cooking book collection. You can also share your experience in the comment section of the recipe.
COLCANNON (IRISH MASHED POTATOES)
- 2 pounds Yukon gold or Russet potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter, or ghee
- 4 cups (lightly packed) chopped kale or cabbage
- 3 green onions, thinly sliced
- ½ cup milk, any type works
- salt and pepper, to taste
- Place the potatoes in a large pot and cover with cold water, with about an inch of water above the potatoes. Bring to a boil and cook for 15-20 minutes, or until fork tender.
- Meanwhile, melt the butter in a separate large pot over medium heat and add the chopped kale. Cook the kale for 3-4 minutes, until wilted. Add the green onions (reserve a small amount for garnish) and stir together for another minute.
- Drain the potatoes in a colander, then add them to the kale. Pour in the milk, and season with salt and pepper. Mash the potatoes with the greens until fluffy and well combined.
- Transfer the colcannon to a serving bowl and top with a light sprinkle of green onion and a pat of butter.