Easy Classic Colcannon Recipe
One of the most heartwarming dishes to enjoy is a classic colcannon recipe. This traditional Irish dish brings together creamy mashed potatoes with cabbage or kale, offering comfort in every spoonful. Perfect for chilly evenings, this recipe will quickly become a staple in your kitchen repertoire.
As a child, I always looked forward to visiting my grandmother’s house on St. Patrick’s Day because I knew her famous potato dishes would soon grace the table. Her ability to transform simple ingredients into something spectacular inspired my love for traditional recipes. Every bite of her creation felt like a warm embrace, and it’s a joy to share this memory with you through this recipe.
Why You’ll Love This Recipe
This colcannon recipe is a delightful twist on classic mashed potatoes, perfect for adding a touch of tradition to your meals. Not only does it incorporate nutrient-rich ingredients like kale, but its simplicity makes it a practical choice for any busy night. It’s versatile, easy to make, and packed with flavor.
Ingredients Notes
To create this delicious dish, you’ll need potatoes, kale or cabbage, butter, cream, salt, and pepper. If possible, opt for organic potatoes and fresh greens for the best flavor. Feel free to substitute kale with spinach or use vegan butter and coconut milk for a dairy-free version.
Recipe Steps
Step 1
Begin by peeling and chopping the potatoes into even chunks. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
Step 2
While the potatoes cook, slice the kale or cabbage. In a separate pan, sauté the greens in a bit of butter until they’re wilted and tender. Set aside.
Step 3
Once the potatoes are cooked, drain them and return them to the pot. Mash them with a potato masher or ricer until smooth.
Step 4
Stir in the warm cream and remaining butter to the mashed potatoes, mixing until everything is well combined and creamy.
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Step 5
Fold in the cooked greens, adjusting the seasoning with salt and pepper to taste. Serve hot with an extra pat of butter on top if desired.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, portion the colcannon and store in freezer-safe bags for up to 2 months. To reheat, warm gently on the stove or microwave until heated through, adding a splash of cream if needed to restore creaminess.
Variations & Substitutions
For a richer flavor, add crispy bacon bits or sautéed garlic to your colcannon. Use sweet potatoes instead of regular potatoes for a unique twist. For a vegan option, substitute dairy with plant-based alternatives.
Serving Suggestions
Colcannon is traditionally served as a side to corned beef or sausages, making it an excellent choice for meat lovers. It’s also delightful paired with roasted chicken or as a comforting stand-alone dish.
Frequently Asked Questions
Can I use another type of potato? Yes, Russet or Yukon Gold potatoes work well due to their creamy texture when mashed, but red potatoes can also be used if you prefer some texture.
Is colcannon gluten-free? Yes, this dish is naturally gluten-free. Just ensure any added ingredients, like cream or butter, are certified gluten-free.
How can I add more flavor to colcannon? Experiment with additional herbs like parsley or chives. You can also include spices such as nutmeg or thyme for a different flavor profile.
This classic recipe truly captures the essence of comfort food with its simplicity and flavor, taking you on a culinary journey to the heart of Ireland. Whether for a special occasion or a weekday dinner, colcannon brings warmth and joy to the table.
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Easy Classic Colcannon Recipe
Ingredients
Main Ingredients
- 2 lb Yukon Gold potatoes peeled and cubed
- 4 tbsp unsalted butter divided
- 0.5 head green cabbage shredded
- 1 cup milk warmed
- 4 slices bacon chopped
- 2 whole scallions sliced
- 0.5 tsp salt to taste
- 0.5 tsp black pepper to taste
Instructions
Preparation Steps
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
- While the potatoes are cooking, cook the bacon in a frying pan until crisp. Remove and set aside.
- In the same pan with bacon fat, add 2 tbsp of butter and sauté the cabbage until tender.
- Mash the potatoes with the remaining butter and warmed milk until smooth and creamy.
- Fold in the cooked cabbage, bacon, and scallions. Season with salt and pepper.
Notes
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