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Recipe Detail Page
Colcannon
Spring 2000
Darina Allen describes this traditional Irish potato dish as “comfort food at its best.” It has now been “discovered” and often featured on smart restaurant menus in London and New York. This dish can be made one day ahead and reheated, covered, in a pre-heated 350°F (180°C) oven for 20 to 25 minutes or until hot.
Serves 8
3 lb (1.5 kg) Yukon Gold or Russet potatoes, scrubbed
1 lb (500 g) Savoy cabbage
1/4 cup (50 mL) butter
Salt and freshly ground pepper to taste
1 cup (250 mL) milk
1½ cups (375 mL) finely chopped green onions
1. Place potatoes in a large saucepan with a pinch of salt. Add cold water to cover by several inches. Bring to a boil. Boil uncovered for 10 minutes or until potatoes are half-cooked. Reduce heat to medium-low, cover and cook for 5 to 10 minutes longer or until tender when pierced with the tip of a knife.
2. Meanwhile, remove dark outer leaves from cabbage. Wash the rest and cut into quarters. Remove and discard the core. Slice finely across the grain into thin shreds. Bring 2-inches (5-cm) of water and a pinch of salt to boil in a large saucepan. Stir in cabbage, cover and cook for 4 minutes or until cabbage is tender and wilted. Drain. Return to saucepan; off the heat, stir in 1 tbsp (15 mL) of the butter and salt and pepper. Set aside.
3. When potatoes are cooked, bring milk and green onions to a boil in small saucepan. Drain cooked potatoes. Peel quickly and return to saucepan; off heat, mash warm potatoes. With wooden spoon, beat in boiling milk mixture until potatoes are fluffy. Stir in cooked cabbage. Taste for seasoning. Serve immediately, topped with a lump of remaining butter melting in the centre.
Serves 8
