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.
TRADITIONAL IRISH COLCANNON
Creamy mashed potatoes, kale, and onion are mixed together to create this wonderful traditional Irish colcannon recipe that is great with Irish stew.
Provided by Elaine Lemm
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Lightly salt a pot of hot water and simmer the potatoes until soft in the middle when pierced with a sharp knife.
- In a different pot, blanch the curly kale in boiling water for 1 minute.
- Drain the kale and reserve.
- Place the 1/2 cup of roughly chopped spring onions and the blanched kale into a blender and pulse for 10 seconds until roughly mixed. (You want the vegetables to have some texture.)
- Drain the potatoes and add 4 ounces of butter.
- Mash the potatoes and butter until smooth and creamy.
- Add the kale and spring onion mixture and stir well.
- Add the 1/4 cup of finely chopped spring onions and season with salt and pepper to taste.
- Top the mash with the optional 2 ounces of butter, if desired. Serve and enjoy.
Nutrition Facts : Calories 218 kcal, Carbohydrate 41 g, Cholesterol 10 mg, Fiber 5 g, Protein 6 g, SaturatedFat 2 g, Sodium 59 mg, Sugar 3 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CLASSIC COLCANNON
This colcannon recipe came from a Prince Edward Island, Canada, cookbook, if I remember correctly. I do not know the title to it or if it is still in print. There are many different recipes for colcannon, but this one is my favorite, the only one I make now.
Provided by Jan H.
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
EASY IRISH COLCANNON
Traditional Irish potato dish, very easy to make. Bear in mind that the UK and Ireland weren't exactly known for their cuisine, but for authenticity, this is what you want. For unauthentic but enhanced flavor, you can add bacon bits, or Cheddar cheese, or both.
Provided by Spy Glass
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
- Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.5 g, Cholesterol 27.8 mg, Fat 10.4 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 8.4 g
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