Ease of Preparation: Moderate
Preparation Time: 10 min
Cook Time: 30 min
Servings: 4 to 6
Recipe By: Margaret M. Johnson
From: The New Irish Table: 70 Contemporary Recipes
Used with permission of Chronicle Books
Colcannon
Colcannon (from the Irish cal ceann fhionn, or "white-headed cabbage") is a mashed potato dish flavored with kale or cabbage. It's the traditional dish of the Halloween (All Hallow's Eve) dinner, but is served year-round by home cooks and restaurant chefs alike.
Ingredients
1 pound cabbage, cored, quartered, and shredded
2 pounds boiling potatoes, peeled and cut into 2-inch pieces
2 small leeks, including white and green parts, washed and sliced
1 cup milk
salt
freshly ground black pepper to taste
1/2 teaspoon ground mace
8 tablespoons (1 stick) unsalted butter, plus 2 tablespoons butter, cut into small pieces
2 pounds boiling potatoes, peeled and cut into 2-inch pieces
2 small leeks, including white and green parts, washed and sliced
1 cup milk
salt
freshly ground black pepper to taste
1/2 teaspoon ground mace
8 tablespoons (1 stick) unsalted butter, plus 2 tablespoons butter, cut into small pieces
Directions
In separate saucepans, cook the cabbage and potatoes in salted boiling water for 12 to 15 minutes, or until tender. Drain the cabbage and chop. Drain the potatoes and mash.
Meanwhile, in a large saucepan, combine the leeks and milk. Bring to a simmer and cook for 8 to 10 minutes, or until the leeks are tender. Add the potatoes, salt, pepper, and mace to the pan and stir over low heat until well blended. Add the cabbage and 8 tablespoons butter and stir again until blended. Dot with the 2 tablespoons butter. Serve at once.
Meanwhile, in a large saucepan, combine the leeks and milk. Bring to a simmer and cook for 8 to 10 minutes, or until the leeks are tender. Add the potatoes, salt, pepper, and mace to the pan and stir over low heat until well blended. Add the cabbage and 8 tablespoons butter and stir again until blended. Dot with the 2 tablespoons butter. Serve at once.
Chef Suggestions
Mashed potatoes with turnips and buttermilk: Substitute 1 pound turnips, peeled and cut into 1-inch pieces, for the cabbage, and 1 cup buttermilk for the milk. Combine the mashed potatoes and mashed turnips, stir in the buttermilk, and season with salt and pepper. Sprinkle with minced fresh chives.
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