It’s not mandatory to attend for St. Patrick’s Day to take pleasure in a hearty bowl of colcannon, however when you’re celebrating the vacation, this mash is a superb accompaniment to stew or corned beef.
Colcannon is the Irish rendition of buttery mashed potatoes, swirling with cabbages, inexperienced onions and garlic. It’s a easy, homey and rustic dish that may be loved at any time of yr.
Traditionally, colcannon supplied a sturdy and economical bowl of meals. It made use of straightforward, out there components and was usually served as a aspect dish to roasts and stews, and even as a humble essential dish.
The recipe is forgiving. Cabbage and different hearty brassicas and greens, comparable to kale and mustard, could be added to the mash, and leeks can substitute the inexperienced onions or scallions.
The recipe jazzes up the delicate mash with a splash of dried mustard and a splash of rooster inventory for deeper taste. (For a vegetarian choice, vegetable inventory or extra milk can substitute the rooster inventory.) Grated cheese, comparable to a pointy Irish cheddar, is one other non-compulsory addition.
Historically, the potatoes are peeled in colcannon, however this recipe retains the pores and skin on for added texture and vitamins.
Colcannon
Yield: Serves 4 to six
INGREDIENTS:
- 2 to 2 1/2 kilos Yukon gold potatoes, reduce in massive chunks
- Kosher salt
- 3 tablespoons unsalted butter, divided, room temperature, plus extra for serving (non-compulsory)
- 3 cups shredded savoy cabbage and/or lacinato kale leaves with ribs eliminated
- 4 scallions, sliced, white and inexperienced elements separated
- 3 cloves garlic, grated
- 1 teaspoon dried mustard, comparable to Colman’s
- 1/2 cup entire milk
- 1/2 cup rooster inventory (or extra milk)
- 1/2 cup packed finely grated sharp Irish cheddar cheese, or extra to style
- Freshly floor black pepper
DIRECTIONS:
1. Place the potatoes and a pair of teaspoons salt in a pot and canopy by 1 inch with chilly water. Convey to a boil and prepare dinner till the potatoes are tender, 15 to twenty minutes. Drain completely, then return to the pot.
2. Whereas the potatoes are cooking, warmth 1 tablespoon butter in a big skillet. Add the cabbage or kale and the white elements of the scallions. Saute till the greens wilt, 3 to 4 minutes. Add the garlic and stir till aromatic, about 30 seconds extra. Take away from the warmth.
3. Add the remaining 2 tablespoons butter and the mustard to the drained potatoes and mash with a fork or potato masher. Stir within the milk and rooster inventory, then stir within the greens and cheese (if utilizing). Season with salt and a beneficiant grind of black pepper.
4. Serve heat with an extra pat of butter on high (non-compulsory) and garnish with the inexperienced scallions.
Lynda Balslev is an award-winning author, cookbook writer and recipe developer, and authors the weblog TasteFood. Extra recipes could be discovered at chicago.suntimes.com/taste.
