This traditional side from Ireland is famous for its buttery and creamy texture, which pairs beautifully with main dish components such as corned beef. I would want to eat this on a chilly rainy evening, after a long day’s work. The dish is somewhat similar to the British “Bubble & Squeak” side, although the colcannon generally will have a much creamier texture. This is due to the relatively high quantity of butter being used to make the smooth & creamy mashed potatoes that are mixed with the cabbage and leeks here. Add some sausages to the mix here to make a variation of the classic Bangers & Mash entree, using colcannon instead of mashed potatoes!The following recipe serves four people.
Ingredients
4large russet potatoespeeled and cut into cubes
2Tbspbacon fat
¼ head of cabbagesliced 1/4” thick
¼ leekgreen sections removed, remainder cut into thin 1/8” slices, washed in cold water & drained
½ cup whole milk
8Tbsp salted butter
Kosher salt & freshly-ground black pepperto taste
3Tbsp fresh chivesfinely-sliced, as garnish
Instructions
Place the cubed potatoes in a pot with cold, salted water.
Bring the salted water to a boil, and then reduce the heat to medium-low.
Let the potatoes simmer for about 20-25 minutes, or until they are completely tender and fully cooked when pierced with a fork.
While the potatoes are cooking, add 2 Tbsp bacon fat to a large saute pan with high sides.
Add the chopped cabbage and sliced leeks, and cook on medium-high heat for 10-12 minutes.
*If the vegetables start to take on too much color, add a splash or two of hot water to the pan, or turn down the heat.
When the potatoes are fully cooked, drain them in a colander, and return them to the pot.
Add the milk and butter to the pot, and mash the potatoes using a potato masher until they are smooth and creamy.
Add the sauteed cabbage and leeks to the pot, and stir them into the mashed potatoes until everything is evenly distributed.
*Try not to overmix the mashed potatoes at this stage.
Season the colcannon with Kosher salt and freshly-ground black pepper, to taste.
Garnish the colcannon with finely-sliced fresh chives, and serve hot.
Notes
This dish tastes wonderful when eaten as leftovers the following day, especially when reheated in the oven with a few extra pats of salted butter.