In almost every local Irish Pub that I have been in, and not going to lie, there have been several, you will see some version of potatoes (yes, the Irish staple). One of my favorite mash ups, if you will, yes…pun intended and well placed…is Colcannon. Now if you have never had Colcannon you need to make some tonight.
If you have left over cabbage and want to make this tommorow, well then this is going to be a cinch! Either way it’s a breeze!
WHAT THE HECK IS COLCANNON
Colcannon is an Irish dish containing mashed potatoes with a ton of cream and butter, along with either cabbage, or kale, and chopped green onions. How can this be a bad thing? The savory combination of the greens gives this such a luscious, buttery taste which I simply adore, and full disclosure, I am not a huge fan of mashed potatoes, gasp…..huh? I know, I know, hard to believe, but I never have been, but I do truly adore this dish, oh soo much!!!
HOW TO PULL THIS TOGETHER
You can certainly use leftover mashed potatoes and cabbage to pull this together, but I absolutely love using baby kale, it’s perfect for this and sautées in no time.
If you are using leftovers, you can adapt this recipe accordingly. If starting from scratch, simply follow your favorite mashed potato recipe, and saute your greens in a little butter and oil, then prepare according to directions below. It couldn’t be simpler to make Classy Colcannon.
CAN I VARY THIS RECIPE?
Like with any recipe, liberties can be taken to make it uniquely your own, which by the way yours truly and most foodies do! Good substitute for greens are, spinach and swiss chard. You can also add chives in place of the green onions, or use leeks to create a milder onion profile.
One note: If you are making this, and want to get a true Irish feel for this dish, make the Classy Colcannon with full fat cream as in heavy cream and butter, no matter how you vary the other ingredients.
It does make a huge difference in the overall integrity and richness of the dish.
Also, let me just add that if you have a potato ricer, and I hope you all do, I suggest using it, mashed potatoes are not mashed potatoes in my opinion, until you use a ricer, trust me on this!
This is such a simple but classy recipe, and one which is a true Irish classic. I hope you give this a try today. You will not be sorry!
Happy St. Patrick’s Day, from our home to yours!💚🍀￼
A true Irish pub classic, that's creamy, savory, and full of rich potato goodness!
- This recipe is can easily be made with leftovers, especially the day after St. Patrick’s Day!! Credit: CrazySexySavor.com/Susan Mangieri-Maurath
- 5 large Russet potatoes, peeled and quartered, or appx. 2 1/2 cups of mashed potatoes (leftover)
- 2 1/2 cups of kale, baby kale, or cabbage, leftover is just fine
- 3 chopped green onions
- 5 tbsp. (or more as needed) of unsalted butter plus 2 tbsp. for sautéing the greens
- 1/4 cup of heavy cream warmed in microwave
- Kosher salt and cracked black pepper to taste
- Boil potatoes in lightly salted water, as you would for traditional mashed potatoes. If using leftovers, microwave, about five minutes with a tablespoon of butter, stirring twice, depending on microwave size.
- In a large skillet over medium heat, cook the kale or greens you are using, along with the green onions, EVOO, and butter. Cook the greens for 3-4 minutes, or until sautéed.
- Remove the sautéed greens from the heat and cover to keep warm.
- When the potatoes are done, and fork tender, drain and immediately, then rice or mash into a large mixing bowl, add butter and warmed cream, mix well, then immediately add the sautéed greens mixing well to combine.
- Check seasoning at this point and adjust salt and pepper, to taste.
- Place in large serving bowl, with remaining butter in the center. Serve immediately,