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.
Colcannon
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
- 4 large russet potatoes (peeled and cut into cubes)
- 2 Tbsp bacon fat
- ¼ head of cabbage (sliced 1/4” thick)
- ¼ leek (green sections removed, remainder cut into thin 1/8” slices, washed in cold water & drained)
- ½ cup whole milk
- 8 Tbsp salted butter
- Kosher salt & freshly-ground black pepper (to taste)
- 3 Tbsp fresh chives (finely-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.