We’re all Irish on St Patrick’s Day , or so the saying goes. I’d add a caveat, that we can be a bit Irish any day with a bowl of buttery colcannon.
Colcannon, a traditional dish with a large measure of nostalgia stirred in, is as at home next to fried chicken as it is to Irish stew. It’s a simple dish of mashed potatoes, greens, scallions, and butter. What’s not to love?
Traditionally, colcannon is made with “floury” potatoes, like russets. The flesh of a floury potato is more dry and fluffy, and when mashed, absorbs plenty of milk and butter. To keep the potato from taking on too much water and diluting the potato flavor, they're steamed.
I like to use kale in colcannon, for the green color, but cabbage is traditional. You can splurge and buy some Irish butter to use in this recipe, or use your regular butter. A sprinkle of Irish Cheddar on the hot colcannon is also delicious.
What To Serve With Colcannon:
Ingredients
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4 lbs . russet potatoes , peeled and halved lengthwise
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3/4 cup (1 1/2 sticks) unsalted butter , divided
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8 oz. kale (about 1 bunch)
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1 1/2 cups milk
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4 medium scallions , chopped
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1 1/2 tsp. salt
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1/2 tsp. black pepper
Directions
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Prepare steamer:
Set up a steamer with plenty of water (or a steam basket in a stockpot); you'll be steaming for about 30 minutes. Bring the water to a simmer.
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Steam potatoes:
Place halved potatoes in the steamer, cover tightly, and steam for 25-30 minutes, replenishing the water as needed. When the potatoes are tender when pierced with a paring knife, transfer to a mixing bowl. Reserve the water in the steamer.
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Mash potatoes:
Mash the potatoes using a potato masher or pass through a ricer. Keep warm.
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Steam kale:
Strip the leaves from the stems of kale, and place the leaves in the steamer.
Steam for 5 minutes, then rinse with cold water. Wring out the water from the kale and finely chop.
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Cook down kale:
In a medium skillet, melt 1/2 cup (1 stick) of butter over medium heat. When melted, add the chopped kale and scallions, and cook, stirring, until the scallions are softened, about 2 minutes.
Add the milk and stir until heated through, about a minute.
When hot, add the kale mixture to the mashed potatoes with salt and pepper, and mix well.
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Scoop and serve:
Serve hot, mounded in a bowl, and use a spoon to make a well in the center to fill with the remaining 1/4 cup (half stick) of butter, cut in pats. When the butter is melted, serve.