Basic recipe for making traditional Irish colcannon:
Ingredients:
- 4 large russet potatoes, peeled and cut into chunks
- 1/2 small cabbage, finely shredded (or use kale as a substitute)
- 4 tablespoons butter (plus extra for serving)
- 1/2 cup milk (or more, as needed)
- 4 scallions (green onions), finely chopped
- Salt and pepper to taste
Instructions:
- Place the peeled and chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil and then reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes or until they are tender when pierced with a fork.
- While the potatoes are cooking, prepare the cabbage (or kale). In a separate pot, bring water to a boil and blanch the shredded cabbage (or kale) for about 3-5 minutes or until it’s tender. Drain and set aside.
- Drain the cooked potatoes thoroughly, then return them to the pot. Mash them using a potato masher or a ricer, creating smooth and creamy mashed potatoes.
- In a small saucepan, heat the milk and butter together over low heat until the butter has melted. You can also heat the milk and butter in the microwave. Be careful not to scorch the milk.
- Gradually add the hot milk and butter mixture to the mashed potatoes, stirring as you go, until you achieve the desired creamy consistency. You may not need to use all the milk, so add it gradually.
- Fold in the blanched cabbage (or kale) and chopped scallions into the mashed potatoes. Mix until everything is well combined.
- Season with salt and pepper to taste. Be sure to taste and adjust the seasoning as needed.
- Serve the colcannon hot. Create a well in the center of each serving and add a knob of butter to melt in the well. This is a traditional way of serving colcannon.
Enjoy your homemade Irish colcannon as a delicious side dish with your favorite Irish meal or as a comforting stand-alone dish!
