It’s not necessary to wait for St. Patrick’s Day to enjoy a hearty bowl of colcannon, but if you’re celebrating the holiday, this mash is a great accompaniment to stew or corned beef.
Colcannon is the Irish rendition of buttery mashed potatoes, swirling with cabbages, green onions and garlic. It’s a simple, homey and rustic dish that can be enjoyed at any time of year.
Historically, colcannon provided a sturdy and economical bowl of food. It made use of simple, available ingredients and was typically served as a side dish to roasts and stews, or even as a humble main dish.
The recipe is forgiving. Cabbage and other hearty brassicas and greens, such as kale and mustard, can be added to the mash, and leeks can replace the green onions or scallions.
The recipe jazzes up the mild mash with a dash of dried mustard and a splash of chicken stock for deeper flavor. (For a vegetarian option, vegetable stock or more milk can replace the chicken stock.) Grated cheese, such as a sharp Irish cheddar, is another optional addition.
Traditionally, the potatoes are peeled in colcannon, but this recipe keeps the skin on for added texture and nutrients.
Colcannon
Yield: Serves 4 to 6
INGREDIENTS:
- 2 to 2 1/2 pounds Yukon gold potatoes, cut in large chunks
- Kosher salt
- 3 tablespoons unsalted butter, divided, room temperature, plus more for serving (optional)
- 3 cups shredded savoy cabbage and/or lacinato kale leaves with ribs removed
- 4 scallions, sliced, white and green parts separated
- 3 cloves garlic, grated
- 1 teaspoon dried mustard, such as Colman’s
- 1/2 cup whole milk
- 1/2 cup chicken stock (or more milk)
- 1/2 cup packed finely grated sharp Irish cheddar cheese, or more to taste
- Freshly ground black pepper
DIRECTIONS:
1. Place the potatoes and 2 teaspoons salt in a pot and cover by 1 inch with cold water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain thoroughly, then return to the pot.
2. While the potatoes are cooking, heat 1 tablespoon butter in a large skillet. Add the cabbage or kale and the white parts of the scallions. Saute until the greens wilt, 3 to 4 minutes. Add the garlic and stir until fragrant, about 30 seconds more. Remove from the heat.
3. Add the remaining 2 tablespoons butter and the mustard to the drained potatoes and mash with a fork or potato masher. Stir in the milk and chicken stock, then stir in the greens and cheese (if using). Season with salt and a generous grind of black pepper.
4. Serve warm with an additional pat of butter on top (optional) and garnish with the green scallions.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood. More recipes can be found at chicago.suntimes.com/taste.