“Tastes from the Irish” continue with (as the title of this post suggests) the first Irish recipe I ever made, and that recipe is for Colcannon, “a classic Irish recipe for potatoes with the addition of milk, butter, and greens like kale, cabbage, leeks, green onion, or chives.”
I first heard about this recipe when a co-teacher of mine (Thanks, Cuca!) made it as part of a St. Patrick’s Day feast that we served to our (primarily Hispanic) students and their families to celebrate this holiday. When I found out exactly what it was, I wasn’t too sure about it since I really don’t like mashed potatoes, but I gave it a try. Much to my surprise, I really liked it, so I’ve been serving Colcannon as part of my St. Patrick’s Day feast ever since!
As with the first of my “Tastes from the Irish” posts, this recipe is from the Web site called theviewfromgreatisland.comm, and here’s some of what the author had to say about this recipe:
“Colcannon Flavor Variations to Try
Though not traditional, I added a bit of horseradish to my Colcannon for an extra flavor boost. I love the flavor of horseradish in my mashed potatoes, it gives a great little subtle kick. But you can definitely leave it out, or adjust the amount to your taste. Here are some more ideas for adding a layer of flavor to your Colcannon.
- mustard, either creamy or grainy
- garliic, fresh or dried
- crummbled bacon (!)
- sour cream
- fresh herbs like thyme, parsley or rosemary
Other Veggies to Use in Colcannon
While kale and cabbage are traditional, there are so many other greens you might use if you want to get creative!
- spinach
- watercress
- chives
- leeks
- chard
- raddicchio
- shaved Brussels sprouts
- other types of cabbage such as red cabbage, Savoy, or Napa
The Best Way to Mash Potatoes
How do you mash your potatoes? I’m partial to an old-fashioned potato-masher. They make quick work of well-boiled potatoes, and allow you a little more control over the final texture. I don’t like my mashed potatoes to be perfectly smooth, in fact, I usually don’t even bother to peel my potatoes (although I did for this recipe.)
If you do like a perfectly smooth texture, you can use electric beaters, just be careful not to over beat them, over beating can cause your mashed potatoes to become ‘gluey’. Not a good thing.
How to Make Colcannon Ahead
Colcannon can be made up to a few days ahead to time. To reheat, cover with foil and heat in a 350F oven, or in the slow cooker. You may need to add additional liquid and butter to loosen them up. You’ll want to stir a few times while reheating so they heat evenly.”
And now… without further ado, here is this week’s featured “Tasty Tuesdays” recipe:
Colcannon (Mashed Potatoes With Kale)
This authentic Irish dish teams up creamy mashed potatoes with vibrant and healthy kale for an unbeatable side dish!
Equipment
Potato masher
Ingredients
3 lbs russet potatoes (the best for mashing), peeled and chopped
5 Tablespoons butter, divided, plus more for serving if desired
8 cups chopped kale, about 1 large bunch (remove the tough stems first)
1 cup half-and-half or buttermilk
1/2 teaspoon salt, or to taste
4 teaspoons horseradish sauce [optional]
Instructions
- Bring a large pot of water to boil, add the chopped potatoes, and simmer for about 10-15 minutes until the potatoes are very tender. (The tip of a sharp knife should slide in easily.)
- Drain the potatoes and set them aside.
- In the same pot, melt 2 Tablespoons of butter, and sautee the chopped kale over low-medium heat for 5-10 minutes until soft.
- Take off the heat, add the potatoes back to the pot along with the rest of the butter, half-and-half, salt, and horseradish sauce. Mash together with a potato masher until all the ingredients are fully incorporated.
- Adjust seasonings to taste, and serve with more butter if desired.
So, there you have it: the recipe for Sue Moran’s Authentic Colcannon. I hope you’ll give it a try and then let me know what you thought about it.