Let’s Cook: Colcannon

by RogerMarch 8, 2020

Today we are tackling a traditional Irish peasant dish, colcannon. At its most simple this dish is made with potatoes, cream, butter, and cabbage or kale. We are adding in some garlic and leeks to round out the savory flavor. If you can make mashed potatoes and cook down vegetables in a saute pan you can master this dish.

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Looking for a dish to serve with colcannon? It would go great with a traditional corned beef, or as a topper to a shepherd’s pie. You could even ladle some hearty Irish stew over the top for the ultimate comfort food.

I made a simple infographic to illustrate how to clean leeks. I really recommend you don’t skip this step!

How to clean leeks

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Colcannon

Author: Roger
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings 1x

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Description

This traditional Irish side dish is a perfect compliment to a hearty Irish stew or anytime you crave potatoes and savory cabbage and leeks.

Ingredients

Scale

2 lbs Russet potatoes (approx. 4 medium to large potatoes)
6 tablespoons unsalted butter, divided
2 leeks, cleaned and thinly sliced
2 to 3 cups of green cabbage, thinly sliced or shredded
2 cloves of garlic, minced
1+1/2 cups half and half
salt and fresh ground black pepper to taste
scallion or fresh parsley to garnish

Instructions

Peel and cut potatoes into 1-inch cubes. Put potatoes in large saucepan or stock pot and fill with cold, salted water so potatoes are covered by about one inch of water. Bring to a boil over high heat and cook potatoes until easily pierced with a fork (about 15 minutes).
While potatoes are cooking, heat a large saute pan over medium high heat. Add 4 tablespoons of butter, then add cabbage and leeks. Cook, stirring frequently, until cabbage and leaks begin to soften, about 10 minutes. Add garlic and cook for one additional minute.
Add half and half to saute pan and bring to a simmer, then reduce heat to low and let simmer while you prepare the potatoes for mashing.
When potatoes are ready, remove from heat then drain into a colander in the sink. Return potatoes to pot. Using a slotted spoon or spatula, transfer all of the cabbage and leek mixture from the saute pan to the potatoes. Mash the potatoes using a potato masher while using a ladle to add in warm half and half about a 1/2 cup at a time. Add salt and pepper to taste.
When potatoes are at desired consistency, transfer to a serving bowl and garnish with sliced scallions or fresh parsley, then add remaining two tablespoons of butter on top to melt into potatoes. Enjoy!

Notes

You may not need all of the half and half in your potatoes. By only adding a ladle-full at a time while you mash you can make sure you don’t end up with soupy mashed potatoes! If you find you actually need more, you can add additional half and half or milk as needed.