I love potatoes. I love eating them fried, baked, mashed, or any other way you can cook them. I especially love mashed potatoes. They are the perfect side dish for so many meals. You can make them as creamy or lumpy as you like. You can change the flavor and texture by varying the amount of potato skin you leave on, or by mixing in other ingredients. It is a good thing my family love potatoes, too, because mashed potatoes is one of the dishes I experiment with most at home. Potatoes in some form are always a big part of my St. Paddy’s Day meals. This year I decided to make colcannon, a dish I first became obsessed with years ago, and I wanted to make it my own.
Colcannon is traditionally made with potatoes and kale (cabbage is also common). It is delicious, and it is truly a comfort food. A small serving goes a long way towards filling you up. There was even a song made about the dish! The key to good colcannon is good mashed potatoes. My favorite potato for mashing is the Yukon Gold. I have found that they mash very well without becoming “gluey,” and are more forgiving if they are overboiled or overworked. I make my colcannon in two different parts, bringing them together at the end. This year, I think the colcannon was a bigger star than the corned beef brisket! Give it a try, and let me know what you think.
Colcannon
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 head Cabbage, shredded
- 1 cup Green onions, chopped
- 8 tbsp Butter, unsalted
- 1 cup Whole milk
- 1/2 cup Crumbled cooked bacon pieces
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- Chopped parsley for garnish
Instructions
- Cover shredded cabbage in water in a large pot and bring to a boil. Cover pot, reduce heat and simmer for about 10 minutes.
- Drain the cabbage, reserving the water from the pot. Set aside the cabbage for now. Add the cubed potatoes to the water in the pot. Add enough water to cover the potatoes. Bring to a boil and boil uncovered for about 15-20 minutes, or until potatoes are fork tender.
- While the potatoes are boiling, combine the milk, 4 tbsp of butter, green onions, salt, and pepper in a small saucepan. Warm the ingredients to incorporate them well, stirring occasionally.
- When the potatoes are done, drain them and return them to the pot. Add the remaining 4 tbsp of butter and the milk mixture, then mash until smooth and well incorporated. Fold the boiled cabbage into the potatoes.
- Garnish with crumbled bacon pieces and chopped parsley. Serve with extra butter, salt, and pepper.