Though the Irish don’t typically eat colcannon for St. Patrick’s day, you see a lot of it in the United States around St. Patrick’s Day, because it is Irish. In fact, it is one of my favorite Irish dishes. It is a combination of mashed potatoes mixed with kale or cabbage or both, and served with a well of butter in the middle. It really is yummy.
In reality, I made this colcannon last year for Daily Dish Magazine, and I am not going to get any this year. My husband’s diabetes has gotten a bit worse (more about this in later posts), and potatoes are not on the menu right now. But, I’ve been thinking about it, and realized that I had not shared this recipe with you in the past. That is a major oversight, so I thought I should rectify it! So, here it is!
- 6 large red potatoes, peeled and cut in chunks
- 4 to 5 cups raw kale
- 1/4 cup (1/2 stick) butter plus more for serving
- 1/2 cup heavy cream
- salt and pepper to taste
- Boil potatoes in water until tender. Drain.
- Boil kale in water until tender. Drain.
- Mash potatoes with a potato masher.
- Stir in butter, cream, and kale.
- Season with salt and pepper to taste.
- To serve, make a well in the center of each serving and add a pat of butter to the well.
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