- Yield 8 servings
Colcannon is a traditional Irish mashed potato dish with kale or cabbage, and with just five ingredients, it’s a simple dinner to make when short on time!
- 1 pound Savoy, spring cabbage, or kale (kale is the most traditional)
- 3 pounds potatoes
- 8 fluid ounces milk
- Salt and freshly ground pepper
- 2 ounces butter
- Scrub the potatoes, put them in a saucepan of cold water, add a good pinch of salt and bring to the boil. When the potatoes are half-cooked after about 15 minutes, strain off two-thirds of the water, replace the lid on the saucepan and put onto a gentle heat, leaving the potatoes to steam until they are cooked.
- Meanwhile, if using cabbage, remove the dark outer leaves, wash the remainder, cut it into quarters, remove the core and cut finely across the grain. Boil in a little boiling water or bacon cooking water until soft. Drain and season with salt, freshly ground pepper and a little butter.
- When the potatoes are just cooked, put the milk and the finely chopped shallots into a saucepan and bring to the boil. Pull the peel off the potatoes and discard. Mash the potatoes quickly, while they are still warm, and beat in enough boiling milk to make a fluffy purée. (If you have a large quantity, put the potatoes in the bowl of a food mixer and beat with the spade.) Then stir in the cooked cabbage and taste for seasoning. For perfection, serve immediately in a hot dish with a lump of butter melting in the centre.
- Colcannon may be prepared ahead up to this point and reheated later in a moderate oven 180ºC/350ºF/gas mark 4, for 20–25 minutes. Cover while reheating so it doesn’t get too crusty on top.
Recipe reprinted with permission from Darina Allen of Ballymaloe Cookery School in Ireland.