“Irish Colcannon”

Bring on the Luck of the Irish! My recipe for Irish Colcannon is perfect for St. Patrick’s Day. However, make this dish whenever you get the craving for mashed potatoes with an added pop of flavor. Traditional Irish Colcannon is a Irish or Scottish potato dish made with mashed potatoes, cabbage or kale. Green onions can be added but not always. The green onions add unique flavor you can’t afford to miss. Furthermore, if you’ve never had Irish Colcannon you are in for a treat. These potatoes are more than just your average mashed potatoes. Serve Irish Colcannon as a meal all its own with a big pat of butter, Irish butter that is. Or serve with a braised lamb shoulder or arm chops or roasted meat like leg of lamb or ham. Doesn’t matter what you serve Irish Colcannon with because once you have a taste you’ll be hooked.

Irish Colcannon

Modern day versions of Colcannon tend to have other ingredients added like bacon, leeks, and cheddar cheese. I prefer the traditional way. The one ingredient that never changes is using floury potatoes like Russets. Yukon gold potatoes work well in making mashed potatoes, too. Russet potatoes have the ability to absorb flavors from cream and butter easier, making a creamy, dreamy texture we all love. Other potatoes like thin skin reds and whites can become gummy and paste-like in texture. Doesn’t sound very appetizing does it? Stick with Russets because they are no fail when making mashed potatoes.

Irish Colcannon

Butter, butter and more butter. Who can resist? This potato dish calls for the best butter like Amish Roll Butter or Kerry Gold (foil pack only). Very easily found in your local market. European butters contain a higher fat content which makes it more creamy and richer in flavor. Baking with higher fat butters make heavenly baked goods especially cookies and shortbread. So you can just imagine what Irish Colcannon tastes like with a big pat in your pile of potatoes. Watch the butter melt…Yum, yum and yum!

Irish Colcannon can be served alone in your favorite serving bowls by placing a pile of potatoes in center. Make a hole in potatoes and place a pat of butter in center. Pour extra heavy cream around potatoes and sprinkle with green onions. You can serve them any way you like but the little extras make an even more memorable, satisfying meal. But my family enjoys sliced ham or roasted lamb with this delectable potato dish. Truly Irish soul food at its best if you ask me.

Irish Colcannon

My version of Irish Colcannon is super easy and delicious anytime. No need to wait for St. Patrick’s Day but since the Luck of the Irish is upon us, enjoy it now. Old folklore stories surrounding Irish food especially Irish Colcannon since first introduced around 1735 make for very interesting reading if you are so inclined.

So, run by your local market and grab the ingredients for Irish Colcannon. I have no doubt you’ll wonder why you never made this dish before. We enjoy Irish Colcannon with cabbage instead of kale, too. Did I mention this dish is kid-friendly? Perfect way to get kids to eat something green. Just make sure you use Irish or Amish butter. No matter how you make or serve this dish, it’s sure to bring your heart and taste buds the luck of the Irish. Enjoy!

Irish Colcannon

Irish Colcannon

2 to 2 ½ pounds russet potatoes (5 or 6 medium size)

3 cups packed chopped Lacinato (Tuscan) kale

1/2 cup green onions, roughly chopped plus 1/4 cup finely chopped for serving

8 oz. Irish salted butter (I use Kerry Gold, foil pack or Amish Roll), divided

1 1/3 cups heavy cream or more if needed

1/2 t. sea salt

1/2 t. fresh ground black pepper

1/4 t. ground nutmeg

Place peeled and quartered potatoes in a large pot. Cover potatoes with water and bring to boil. Cook potatoes until fork tender, about 20 to 25 minutes.

While potatoes cook, melt 4 oz. butter in a large saucepan. Add in kale and 1/2 cup green onions. Sauté for about 5 minutes until wilted and tender. Remove from heat aside.

Drain potatoes and place back in pot. Mash potatoes with remaining 4 oz. butter to desired consistency. Add in kale mixture, salt, pepper, and nutmeg. Pour in cream, stirring until combined. Place pot over low heat, stirring occasionally until warmed through.

Adjust seasonings to taste, stir in remaining green onions. Add a pat of butter in the middle of each serving. Pour extra cream around potatoes if so desired.