Alisons Colcannon Food

COLCANNON

Steps:

• Place potatoes in a large pot, add enough cold water to cover, and bring to a boil. Add 1½ teaspoons salt, reduce heat and simmer until just tender, 15 to 18 minutes. Drain potatoes and return to the pot.
• Meanwhile, melt 1 tablespoon butter in a large skillet on medium-low. Add leek and cook, covered, stirring occasionally, for 5 minutes. Stir in garlic and cook 1 minute. Add cabbage and cook, partially covered, stirring occasionally, until just tender, about 5 minutes. Remove from heat and toss with kale (it will begin to wilt).
• Add half-and-half, remaining 2 tablespoons butter and ½ teaspoon salt to potatoes and gently mash. Fold in cabbage-kale mixture. Serve sprinkled with scallions, cracked pepper and additional butter, if desired.

COLCANNON

Steps:

• Peel the potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover with 1 inch of water. Bring to a boil over medium-high heat and add 2 tablespoons of salt. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes. Drain the potatoes in a colander and set aside.
• In the same Dutch oven, melt the butter over medium heat. Add the cabbage or mixture of greens, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring often, until the cabbage mixture ;is softened, about 5 minutes.
• Reserve 1/4 cup of the green onions for garnish and add the remaining green onion and garlic into the cabbage mixture. Cook, stirring often, until the garlic is lightly browned, about 2 minutes.
• Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste.
• Transfer the colcannon to a serving dish and top with more butter, if preferred. Sprinkle with the reserved 1/4 cup green onions.

ALISON'S COLCANNON

Steps:

• Place potatoes in a large pot,and add enough water to cover. Bring to a boil, and cook for about 10 mins,until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl,and mash potatoes with with 1/4 cup of butter and all of the sour cream until well blended.
• Melt remaining butter in a large pot.Add garlic and green onions,and cook. stirring until softened. Add the cabbage,cover the pan,and let the cabbage steam for about 10 mins stirring occasionally. Stir the cabbage mixture into the mashed potatoe,and season liberally with salt and pepper . serve Hot.

CLASSIC COLCANNON

Steps:

• Cook potatoes in boiling water till tender; drain, reserving water.
• Place in a large bowl.
• Mash with hand masher till well-mashed.
• (I find the electric mixer makes it too gooey).
• Add milk, salt and pepper and beat till fluffy.
• In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
• Drain.
• Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
• Add mashed potato and cooked cabbage to the onion.
• Heat throughly, stirring constantly.
• Place in a heated serving dish.
• Serve hot, topped with butter.

ALISON'S COLCANNON

Steps:

• Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
• Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.