Colcannon
is
a traditional Irish dish (often eaten on St Patrick's Day). It is made from mashed potato and cabbage
(some people say kale instead). It is
also the name of a traditional Irish song.
Here is a traditional recipe, thanks, Irish Central.
Traditional Irish colcannon recipe
Ingredients:- 4 lbs (1.8kg) potatoes, or about 7-8 large potatoes (‘old’ potatoes or russet potatoes are best, waxy potatoes won’t do)
- 1 head of green cabbage or kale
- 1 cup ( 7 fl oz, 240 ml) milk (or cream)
- 1 stick (4oz, 120g) butter, divided into three parts
- 4-5 scallions (green onions), chopped*
- Salt and pepper
- Fresh Parsley or chives
Method:
Peel and put them in a pot to boil.
While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take anything from 3-5 minutes, depending on the cabbage. Test it and don’t let it overcook - if anything it should be slightly undercooked.
When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one-third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.
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 (if you are using them). Allow the milk
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, worse,
beat in a mixer as it will make the potatoes gluey and disgusting.
Mix the cabbage thoroughly through the mashed
potato.
Before serving, season with a little salt and
sprinkle with fresh parsley or chives. Most importantly, make a well in the
center of the mound of potato and put the last third of the butter in there to
melt.
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