Colcannon

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!

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Colcannon

Prep 20 mins

Cook 30 mins

Total 50 mins

Author Michelle

Yield 4

Ingredients

• 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

Instructions

1. Boil potatoes in water until tender. Drain.
2. Boil kale in water until tender. Drain.
3. Mash potatoes with a potato masher.
4. Stir in butter, cream, and kale.
5. Season with salt and pepper to taste.
6. To serve, make a well in the center of each serving and add a pat of butter to the well.

Courses side

Cuisine Irish