Colleens Potato Soup Recipes

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COLLEEN'S COLCANNON POTATOES



Colleen's Colcannon Potatoes image

A different and colorful twist to an ol' Irish favorite. Great on St. Pat's Day or anytime you have a taste for corned beef. This can easily be pared down for fewer servings. All ingredient amounts can be "winged".

Provided by Chicagoland Chef du

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs red potatoes, scrubbed & quartered, DO NOT peel
3 large carrots, peeled, halved and cut into 2-inch chunks
1 lb green cabbage, cored and chopped into 1 inch pieces
1 parsnip, peeled, halved and cut into 2-inch pieces (optional)
6 -8 scallions, cleaned and sliced with green tops
1/3 cup fresh flat leaf parsley, course chop
4 -8 tablespoons butter, softened
sea salt
1/4 cup half-and-half cream, for thinning if desired (OPT)
1/2 teaspoon black pepper

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.

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