Description
Colcannon is a very popular dish in Ireland and has been for years and years, like since the 18th century. Created to use up leftover potatoes and leeks, or whatever was on hand. Luckily for us, it’s tasty as can be!
Also note, that garlic is not traditional at all, but we love it in our mash!
Ingredients
Units
Scale
- 4 russet (or Yukon Gold) potatoes* (2–2 1/2 pounds), peeled (if I’m using Yukon Golds, I don’t peel them, it’s just my preference) cut the potatoes into 2″ chunks
- 3–4 cloves garlic, whole with skin removed (optional, but so tasty)
- 1 tablespoon kosher salt (affiliate link), plus extra if needed (use 1/2 the amount if using table salt)
- 4–5 tablespoons butter (good Irish Kerrygold if you can), plus more for serving
- 6 cups (about 5-6 oz.) kale or cabbage, chopped
- 4–5 green onions, minced (about 1/2 cup) (called spring onions in Ireland)
- 1 cup buttermilk or milk
- Fresh cracked black pepper
- Green onion tops for garnish, chopped
Instructions
- Put the potatoes and whole garlic in a medium pot and barely cover with cold water. Add 1 tablespoon of kosher salt (affiliate link), and bring to a boil. Boil until the potatoes are fork-tender, 20 to 25 minutes. Drain into a colander, and leave in the sink while you sauté your greens.
- Return the pot to the stove and set it over medium-high heat. Melt the butter in the pot and once it’s bubbling, add the kale (or whichever greens you fancy). Cook for about 5-7 minutes, or until they are tender wilted. Add the green onions and cook 1 minute more.
- Add the potatoes back to the pan with the kale, and use a potato masher and mash the potatoes while mixing with the greens.
- Turn the heat to low, pour in the buttermilk or milk, mix well.
- Taste and add more salt and fresh cracked black pepper as needed and serve hot, with an extra knob of butter. Garnish with a sprinkling of spring (green) onion tops.
Notes
*Swap out some cauliflower in your mash, no one will know the difference! You could even try this dish with sweet potatoes!