Colcannon Potatoes A La Chef Tim James Recipes

COLCANNON POTATOES A LA CHEF TIM JAMES

Steps:

• Reheat potatoes, cabbage, and beef in a microwave (or a large pan with a small amount of water or stock).
• In a sauté pan, cook garlic with butter until softened.
• In a large bowl, add cream, pepper, potatoes and sautéed garlic (with the butter), mash until mixed, but still chunky.
• Fold in cabbage, corned beef and green onion.

CHEF JOHN'S COLCANNON

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.

DIANE'S COLCANNON

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
• Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

COLLEEN'S COLCANNON POTATOES

Steps:

• In a Dutch oven or deep pot, layer ingredients, bottom to top> Potatoes, carrots, cabbage, scallions.
• Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste.
• Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes.
• Drain and return all ingredients to pot.
• Mash the mixture while adding butter and parsley. The potato mixture should be coursly mashed & thick. Add milk for thinning if desired.
• Serve hot with sliced corned beef.
• NOTE: if it's too thin, add instant potatoes until desired consistency is reached.

COLCANNON

Steps:

• 1. Put potatoes in a saucepan with enough water to cover. Bring to boil, cook until tender (15 or 20 minutes).
• 2. Cook bacon in a skillet until crisp and save drippings. Crumble bacon and set aside.
• 3. In bacon drippings or olive oil, saute onion and cabbage until soft and translucent (about 10 minutes).
• 4. Drain potatoes. Mash with milk. Season with salt/pepper.
• 5. Stir in bacon, cabbage, and onions.
• 6. Transfer to a serving bowl. Melt butter. Make a well in the center and pour in butter. Serves 8 Enjoy!