Colcannon
I feel like this post should start with the declaration that “Colcannon isn’t just for St. Patrick’s Day anymore!” but then I realize that not everyone eats colcannon on St. Paddy’s Day and not everyone is familiar with colcannon. So let me rephrase that and say, “These ain’t your Mama’s mashed potatoes!”
Colcannon is a traditional Irish dish (although there is the British version, bubble and squeak, as well as the Scottish version, rumbledethumps–how fun is that?!) that combines the two U.K. staples–potatoes and cabbage. My version adds some sautéed leeks, garlic, butter and cream–and no this is not a light dish. Colcannon is the definition of comfort food and would steal the show anytime you choose to serve it in place of mashed potatoes. Dare I say, Colcannon would be perfectly at home on your Thanksgiving table?
Without further ado, here is my recipe for Colcannon, derived from a mish-mash of many others. Enjoy!
Colcannon
Ingredients
- 3 lbs russet or Idaho potatoes peeled and cut into large chunks
- 4 Tbls butter
- 2 leeks cut in half lengthwise and sliced into 1/4" half moons, rinsed thoroughly
- 3 cloves garlic sliced
- 1/4 head green cabbage core removed and thinly sliced
- 1 c whole milk
- 3/4 c heavy cream
- salt and freshly ground black pepper to taste
Instructions
- Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, about 20 minutes. Drain and set aside.
- Meanwhile, melt butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
- Add potatoes and coarsely mash with a potato masher. Season with salt and pepper. Serve.