Colcannon Recipe (Irish Mashed Potatoes With Cabbage) | Supergolden Bakes

Описание: Colcannon – buttery Irish mashed potatoes with cabbage. This classic Irish recipe combines creamy potatoes with gently cooked cabbage or kale and plenty of butter. A truly comforting side dish that’s humble, hearty and full of flavor. Perfect alongside roasted meats or enjoyed all on its own, colcannon proves simple ingredients truly shine together.

Find the detailed recipe with notes and tips on Supergolden Bakes: https://www.supergoldenbakes.com/colc...

INGREDIENTS

2 lbs (900g) potatoes Russets / Maris Piper, peeled and quartered
1 tsp salt
6 tbsp unsalted butter
2 large leeks white and light green parts only, diced
½ small green cabbage cored and sliced *see note 1
1 tsp salt
½ tsp black pepper
6 green onions finely sliced
3 cloves garlic minced
2 tbsp seaweed (nori) roughly chopped, optional
1-2 tsp dry mustard (= mustard powder)
¾ cup (180ml) whole milk or more, as needed
Salt and freshly cracked black pepper to taste

To Serve

2 tbsp chopped chives to garnish
2 tbsp unsalted butter

INSTRUCTIONS

Cook the Potatoes

1. Place peeled and quartered potatoes to a Dutch Oven and cover with cold water. Add salt, bring to a boil and cook until fork tender (about 20 minutes).

2. Drain well and let the potatoes steam dry in the colander for a few minutes for the fluffiest possible results.

Cook the Greens

1. Melt butter in a large pan over medium heat. Sauté leeks and cabbage for 5-7 minutes, stirring occasionally, until softened.

2. Stir in the garlic and green onions, saving some of the green ends as a garnish, and cook for a couple of minutes. Add salt and pepper plus the seaweed and mustard powder if using.

3. Pour the milk into the cabbage mixture and warm through (do not boil).

Put It All Together

1. Add the drained potatoes to the pan with the wilted greens and use a potato masher to mash everything together until the potatoes are creamy and fluffy. Have a taste and adjust the seasoning – you may need to add more salt.

2. Transfer your colcannon into a warm bowl and use a spoon to make a deep well in the center. Add several curls of butter and garnish with chopped chives, reserved green onions and a final sprinkling of black pepper.