It is said that on St. Patrick’s Day, everyone is Irish. Yet St. Patrick’s Day is over, but colcannon can be savored year-round. Plus, it’s a festive way to get everyone excited about eating more leafy greens.
Spoiler alert: the centerpiece is the potato.
Creamy mashed potatoes are elevated with kale or cabbage for a hearty Irish side dish.
This recipe uses plenty of butter and cream for rich, comforting flavor in every bite.
What Is Colcannon?
Have you ever had colcannon? It’s creamy mashed potatoes, usually mixed with kale or Yorkshire cabbage. I first encountered colcannon at an Irish restaurant in Seattle. Not surprisingly it’s on my plate every time I’m in Ireland.
Colcannon combines potatoes and greens into a hearty mash. While in the US it’s become a mainstay for St. Patrick’s day celebrations, in Ireland it’s a dish deeply linked to and traditionally served on Halloween (although also enjoyed year-round). It’s the perfect partner for sausages and a pint of beer, but also just as good at the family dinner table as a side for corned beef or baked ham; crowned with a fried egg or some smoked salmon; or even alongside a simple green salad to complete a filling meal.
Colcannon emerged as a staple food in Ireland by the mid-18th century, according to Smithsonian Magazine. The name colcannon likely originated from the Gaelic phrase cal ceannann, which means “white-headed cabbage.” Like many other Irish potato dishes, colcannon was created as a resourceful way to transform humble potatoes into a filling side dish using various available ingredients. In this vein, it was often made with whatever greens were on hand to supplement the potatoes—cabbage, broccoli leaves, kale, sorrel, watercress, or more. It’s a recipe that is as adaptable and frugal as it is delicious.
In the following colcannon recipe, mix the mashed potatoes in with chopped cooked kale, green onions, milk or cream, and lots of butter.
To serve it, make a depression in the middle of the mashed potatoes and put a knob of butter in it. To eat it, you dip a forkful of the potatoes in the melted butter.
- Using medium-starch yellow potatoes ensures creamy mashed potatoes.
- Cutting the potatoes into larger pieces ensures that they don’t become water-logged when boiled.
- Sautéeing garlic and scallions with the cabbage adds welcome flavor to the final mash.
It’s a delicious and fun way to eat your greens, and yes, with mashed potatoes.
Sláinte! (Good Heath)
-AH
