Colcannon Potatoes are an Irish mashed potato recipe with combined with greens and scallions and LOTS of butter and cream. You may’t go mistaken with this green-filled dish on St. Patrick’s Day!
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Have you ever ever had colcannon? A St. Patrick’s day favourite, colcannon is an Irish potato recipe, a mix of creamy mashed potatoes and normally kale or cabbage.
I first encountered colcannon potatoes whereas doing analysis on conventional Irish cooking. Not surprisingly the Irish have all types of the way of cooking potatoes, with festive names like champ, bruisy, pandy, boxty, and this one, colcannon.
Irish Mashed Potatoes
Within the following colcannon recipe, we combine the mashed potatoes in with chopped cooked kale, inexperienced onions, milk or cream, and many butter.
To serve, make a despair in the midst of the mashed potatoes and put a knob of butter in it. To eat it, you dip a forkful of the potatoes within the melted butter.
If ever there was a recipe to get one to eat one’s greens, that is it!
Extra Favourite Recipes for St. Patrick’s Day
Be taught Extra About Irish Cooking
By the best way, if you’re in search of books on conventional Irish cooking, I can advocate two wonderful ones. The primary is Irish Conventional Cooking
by Darina Allen, of the Ballymaloe Cookery Faculty in County Cork.
The second is The Nation Cooking of Eire
by Colman Andrews, which gained the James Beard award for cookbook of the 12 months in 2010.
Up to date March 12, 2019 : We spiffed up this publish to make it sparkle! No adjustments to the unique recipe.
For a variation, sub out half of the potatoes with parsnips. Can add chives, leeks, or bacon too.
- Four russet potatoes (2 to 2 half of kilos), peeled and reduce into massive chunks
- 5 to six Tbsp unsalted butter (with extra butter for serving)
- Three frivolously packed cups of chopped kale, cabbage, chard, or different leafy inexperienced
- Three inexperienced onions (together with the inexperienced onion greens), minced (about half of cup)
- 1 cup milk or cream
1 Boil the potatoes: Put the potatoes in a medium pot and canopy with chilly water by a minimum of an inch. Add 2 tablespoons of salt, and produce to a boil.
Boil till the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
2 Prepare dinner the greens and the inexperienced onions with butter: Return the pot to the range and set over medium-high warmth. Soften the butter within the pot and as soon as it is scorching, add the greens.
Prepare dinner the greens for Three-Four minutes, or till they’re wilted and have given off a few of their water.
Add the inexperienced onions and prepare dinner 1 minute extra.
Three Mash the potatoes with milk or cream and greens: Pour within the milk or cream, combine properly, and add the potatoes. Cut back the warmth to medium.
Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
Add salt to style and serve scorching, with a knob of butter within the heart.
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