Colcannon
An age-old Irish peasant dish assembled from leftovers, colcannon potatoes are traditionally served on St. Patrick's Day and Halloween but are also enjoyed throughout the year. The name colcannon comes from the Gaelic word for white-headed cabbage, an essential ingredient in the tasty mash along with potatoes, cream, butter, and sautéed leeks or onions. Home cooks customarily bury charms or coins, foretelling good luck or wealth, in the dish, perhaps in an effort to get children to eat their vegetables. Our colcannon makes a wonderful accompaniment to Stout-Braised Short Ribs.
Ingredients
- 2 1/2 lb. russet potatoes, peeled and quartered
- Salt and freshly ground pepper, to taste
- 8 Tbs. (1 stick) unsalted butter
- 3/4 cup milk
- 4 bacon slices, cut into 1/2-inch dice
- 4 large shallots, thinly sliced
- 1 large leek, white and light green portions, halved lengthwise, rinsed well and thinly sliced
- 1 bunch curly kale, about 3/4 lb., stemmed and coarsely chopped
- 1 small head napa cabbage, about 1 lb., cored and coarsely chopped
- 1/8 tsp. mace or freshly grated nutmeg
Directions
Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.
Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm. Serves 8.
Williams-Sonoma Kitchen
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Rated 5 out of
5
by
Lillith W from
Amazing combination of potatoes, kale, & cabbage!
I made this awhile back and LOVED it. We made it again tonight, and now having changed to a vegan diet, we used liquid smoke instead of the bacon. Sadly, I added too much liquid smoke - rookie mistake - and all I could taste was the chemicals from that. Also, I should have waited until I had more russets because using mostly golden potatoes and only 1 russet changed the overall texture. But it is an amazing combination that I will make properly next time and cannot recommend highly enough!
Date published: 2023-03-19
Rated 5 out of
5
by
Caliopeiris from
March 17 must make
This recipe, as written, is exactly perfect. Equally delicious with Guinness-braised lamb shanks as it is with bourbon glazed grilled salmon. Slainte!!
Date published: 2016-11-13
Rated 5 out of
5
by
CV21 from
Colcannon Potatoes!
I made these potatoes with the Stout-Braised Short Ribs a few years ago. This year I hoped to find the recipe on-line to pair with a ham I'm preparing for New Year's Day. What luck! These are the tastiest potatoes I've ever had. With the added kale and cabbage, it can serve as a potato and a vegetable, all in one. So full-bodied and flavorful. Try them. You and your guests will not be disappointed!
Date published: 2014-12-22
Rated 5 out of
5
by
woodlandbird from
Favorite way to eat potatoes
We followed this recipe exactly and it was absolutely wonderful with rosemary elk steaks. Even better the next day. I wouldn't make a single change, except maybe doubling it. :) Delicious!
Date published: 2013-05-10
Rated 5 out of
5
by
aBusyCook from
Amazing leftovers
This is a winter staple in our house as the combination of lots of veggies and bacon is perfect for myself and my husband. It also makes great leftovers (another crucial element for me). Only comment is that I wouldn't use any other potato but russet / Idaho (we tried yukon gold and it became mussy and gross after 1 day)
Date published: 2013-01-26
Rated 4 out of
5
by
RainyDay from
Great Comfort Food
This was pretty good. A bit messy to make, but rather easy. We had this with pulled pork that had braised for 9 hours and wow....what a combo!
My only disappointment is that the flavours of the leek, scallion and bacon weren't as pronounced as I would have liked. I will probably tweak it a bit next time to suit personal preferences.
Overall though, good, hearty comfort food.
Date published: 2012-03-18