Ahhh, Colcannon

Mar 13

On a St Patrick’s Day a few years ago I made Colcannon to put in the case at work. My friend Carl talked about it, and in spite of my Irish heritage, I had never heard of it (we were far more Italian in our family). I looked it up and made a batch. As we stood around the bowl, dipping our spoons into this glorious dish, we all smiled, big smiles of yum and comfort.  It was a memorable moment, at least for me. So here it is:

Colcannon:

1/2  head of green cabbage, shredded, like for coleslaw, steamed tender. Do not over cook, taste it often.

2# Russet potatoes

Light cream (oh yeah)(can sub any kind of milk, I am giving you the traditional recipe.  Let your sensibility or your allergies be your guide..  if not allergic, a little cream once in a great while won’t kill you…)

Butter (see above)

Salt

Lots of fresh ground pepper

Traditionally, the potatoes are peeled, but  you can leave them on if you give then a pretty ruthless scrub in the sink.

Cut the potatoes into chunks, toss them in a pot of salted water, and simmer until tender.

Meanwhile, steam your cabbage.

When the potatoes are tender, dump the water (save it for veggie stock if you like) and put the pot back on the stove and turn the heat back on low. Add 1/3 c of cream, 2-3 tbsp of butter, salt & pepper. With a hand masher, mash up the potatoes roughly, adding cream as  to make a fairly thick mash. The cabbage will add moisture so you don’t want your potatoes to be too wet. Turn off the heat. Add the cabbage and stir up well, adding cream, again only if necessary. Taste for salt and pepper. I like it pretty peppery,, but make it to your taste….

There you have it. Enjoy!

 

 

 

 

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