Colcannon Potatoes

I have mentioned that I love food history, right? In honor of St. Paddy’s day, I did a little research into traditional Irish dishes to serve. A wonderful side I decided on to accompany the corned beef is actually something I was already familiar with- mashed potatoes. Well, kind of.

Colcannon potatoes are basically a combination of mashed potatoes, some sort of cooked green, something from the onion family, and butter to taste. I have boiled potatoes with cauliflower before, and also with leeks, but the greens inclusion was a new one on me. The verdict? YUM!

Yeah, that spoonful disappeared soon after this picture was taken.

The recipe I decided on trying is here. I made some adjustments, but nothing significant. I recently made some butter, so I had the byproduct, buttermilk, on hand. I decided to use that in the potatoes along with the regular milk. I imagine plain yogurt would taste pretty good, too.

In my research I DID get some great ideas for changing things up next time, though! Traditionally cabbage or kale was used, but you can throw in anything green, even spinach. I like the idea of kale, too, since its season also coincides with potatoes availability (don’t forget to sauté the stems with the onions!). Leeks and onions are more readily available in wintertime than scallions, so next time I will make it with one of those. Scallions are easy enough to grow in a windowsill but they have a delicate flavor and I think something stronger would retain more flavor. Also, the recipe called for crumbled, cooked bacon, so next time I will fry up a couple slices beforehand and sauté the onions in the grease for a little added flavor (why waste it?).

I like using the boiled cabbage water to boil the potatoes (or whatever green you decide to use), as I imagine that some of the flavor and nutrients lost in boiling the green would get soaked into the potatoes. The add-ins can be changed up too, like using buttermilk or cream instead of regular milk (or soy or almond milk if you are vegan), and of course the spices. Apparently, instead of milk, some folks used to add just enough water to the potatoes to make them moist, then a splash of vinegar. Thoughts for next time!

This recipe makes a huge bowl of potatoes, bulked up with the vegetables as it is. The added veggies makes it a little healthier, too. Enjoy!

That is a big bowl of potatoes! Did I mention I was only making this for two people? I hope it freezes well...

Colcannon Potatoes

Ingredients:

-          1 large head cabbage (or green of your choosing)

-          2 cups water

-          4 lbs. peeled and quartered potatoes

-          1 cup milk

-          1 cup buttermilk

-          1 cup chopped green onions

-          Salt and pepper, and other seasonings to taste (I used white pepper)

-          ¼ cup melted butter

-          Crumbled cooked bacon (opt)

Directions:

-          Bring water and cabbage to boil in large pot. Reduce heat and cover, simmering for 10-12 minutes or till tender. Drain, but reserve the liquid for the potatoes. Keep cabbage warm in a large bowl. Don’t underestimate the size of this dish! If you are only cooking for two or three people you may want to halve the recipe!

-          Put the potatoes and cabbage water back in the pot, adding additional water till the potatoes are covered. Bring to boil and cook for 15-17 minutes, till fork tender. Drain and put in with the cabbage to keep warm.

-          Rinse out the pot and set the milk and onions to boil in it.

-          While the milk and onions are heating, mash the potatoes into the cabbage. Add any seasoning you like to it.

-          Once the milk and onion mixture boils, add it to the potatoes and mash it all together.

-          Drizzle with melted butter and bacon.

*Adding a touch of green, like additional scallions or parsley, would make a pretty presentation.