An Uncommon Colcannon By Irish Chef Lesa Sullivan Recipes

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COLCANNON



Colcannon image

Colcannon is a traditional Irish dish for St. Patrick's Day. It's everything you love about creamy mashed potatoes with the hearty twist of cabbage or kale.

Categories     Easter     spring     St. Patrick's Day     パン     dinner     side dish

Time 35m

Yield 4-6 servings

Number Of Ingredients 8

3 medium russet potatoes (about 2 lb.) scrubbed clean
2 tbsp. plus 1 tsp. salt, plus additional to taste
6 tbsp. butter, plus additional for serving
4 c. chopped green cabbage, kale, or a mixture of both
1/4 tsp. ground black pepper
1 bunch green onions, chopped and divided
3 garlic cloves, chopped
1 c. half-and-half

Steps:

  • Peel the potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover with 1 inch of water. Bring to a boil over medium-high heat and add 2 tablespoons of salt. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes. Drain the potatoes in a colander and set aside.
  • In the same Dutch oven, melt the butter over medium heat. Add the cabbage or mixture of greens, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring often, until the cabbage mixture ;is softened, about 5 minutes.
  • Reserve 1/4 cup of the green onions for garnish and add the remaining green onion and garlic into the cabbage mixture. Cook, stirring often, until the garlic is lightly browned, about 2 minutes.
  • Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste.
  • Transfer the colcannon to a serving dish and top with more butter, if preferred. Sprinkle with the reserved 1/4 cup green onions.

CHEF JOHN'S COLCANNON



Chef John's Colcannon image

Colcannon is probably my favorite St. Patrick's Day recipe. It combines the lovely, spring-is-finally-here-greenness of kale and leeks with the always alluring comfort of buttery mashed potatoes.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 10

3 large russet potatoes, peeled and quartered
2 tablespoons butter at room temperature
4 ounces kale, trimmed and chopped
1 leek, light parts only, rinsed and chopped
1 bunch green onions, chopped, white and green parts separated
2 tablespoons butter at room temperature
salt and ground black pepper to taste
¼ cup heavy whipping cream
2 tablespoons butter, for serving
¼ cup green onions to garnish

Steps:

  • Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
  • Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
  • Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

Nutrition Facts : Calories 310 calories, Carbohydrate 39.6 g, Cholesterol 44.1 mg, Fat 15.6 g, Fiber 5.8 g, Protein 5.7 g, SaturatedFat 9.7 g, Sodium 140.3 mg, Sugar 3 g

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