Colcannon potatoes is a traditional Irish dish made of mashed potatoes, leafy greens such as cabbage, and leeks. The word colcannon is from the Gaelic term cal ceannann meaning white-headed cabbage. It’s also believed to be a derivative of the old Irish word cainnenin, which translates to garlic, onion, or leek. Irish immigrants introduced colcannon potatoes to America, where it is most commonly served on St. Patrick’s Day.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 russet potatoes (about 2–2½ lbs), peeled and cut into large chunks
- 2 Tbsp salt, more to taste
- 5 Tbsp butter, plus extra as needed for serving
- 3 cups fresh leafy green vegetables (cabbage, kale, or spinach), destemmed and chopped
- ½ cup minced leeks
- 1 cup milk
- Ground black pepper, to taste
Directions
- Combine the potatoes and salt in a medium-sized saucepan, add water until it covers the potatoes by about an inch, and bring to a rolling boil.
- Reduce the heat slightly and boil potatoes until tender, about 15–20 minutes.
- Drain and set aside.
- Place the butter into a large pot set over medium-high heat.
- Add the greens to the melted butter and sauté for 3–4 minutes until wilted.
- Stir in the leeks and cook for about 1 minute.
- Pour in the milk and mix well.
- Add the cooked potatoes, reduce heat to medium, and mash the potatoes using a fork or a potato masher.
- Stir until well mixed.
- Season to taste with salt and pepper.
- Serve hot, garnished with a dab of butter.
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