CategoryPotato recipes

Cookbook | Ingredients | Recipes | Cuisine of Ireland | Cuisine of Scotland

Colcannon is a rich mashed potato dish with cabbage, butter, and other ingredients. It's very easy to make and is a nice change from ordinary mashed potatoes. Its sloppiness is balanced by the crunch of the cabbage, and it should taste a little peppery.

Ingredients edit

Procedure edit

  1. Boil or steam the potatoes until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble.
  2. Mash the crumbled potatoes up with a fork and season with the salt, pepper, and mace/paprika, before stirring in the cream.
  3. Add 100 g of the butter in pieces and put the lid back on, leaving the butter to melt, then stir. Transfer the mix to a clean bowl.
  4. Blanch the cabbage in boiling water for 2 minutes and drain.
  5. Fry the leeks in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes.
  6. Spoon the cabbage into the bowl and mix with the mashed potatoes.
  7. Stir the gouda into the mix, leaving a little to coat the top. Put the bowl in an oven on 2/3 heat for 20 minutes or until the cheese is melted.

Notes, tips, and variations edit

  • The mixture may be turned into a greased pie dish, sprinkled with grated cheese, dotted with butter or margarine, and browned in a hot oven.
  • Is especially good with dark greens such as savoy cabbage or kale.
  • The Gouda is an innovation—leave it out, if you don't want the dish too rich.
  • The oven heating is ideally done along with the final stage of your roast meat.
  • Seasoning is very important: bear in mind that the cheese has plenty of salt.
  • The perfect colcannon has a butter sogginess at the bottom of the bowl when removed from the oven.