Buttery smooth Irish Colcannon

It’s been said that potatoes are synonymous with the Irish culture. And it is truly amazing how the humble spud which began as a necessary staple food during the Irish Famine and later became an irreplaceable side dish on Irish dinner tables around the globe.

Irish Colcannon takes “side dish” to an entirely new level. It is a beloved Irish recipe which is made with a base of mashed potatoes, shredded cabbage or kale, green onions and lots and lots of butter along with whole milk. Some families will even add chopped bacon bits for an added splash of salty, buttery goodness.

History

The word colcannon originates from the Gaelic term cal ceannann, which means “white-headed cabbage” — the vegetable typically chosen to mix with the potatoes in this dish. 

The first written mention of colcannon was in the diary of William Bulkeley, who was visiting Ireland from Wales in 1735. Recipes from about a hundred years later show that colcannon was as popular as ever, often served alone as breakfast or as a side dish along with meat.

While there are many interpretations of the Irish Colcannon recipe, we feel this one best exemplifies what is at its heart a meal all by itself.

Ingredients

2 lbs russet potatoes peeled and diced
1 head green cabbage or kale
1 cup milk
8 tablespoons butter (4 ounces)
2 thick slices of ham
4 green onions chopped green parts separated
3 garlic cloves minced
Salt and pepper
Fresh chives for garnish

Directions

1. Add potatoes to a large pot, cover with water and add a good amount of salt. Bring pot to a boil and simmer until tender, about 15 minutes.
2. Once potatoes are tender, drain, mash, and set aside in another dish. Return empty pot to heat.
3. Melt 6 tablespoons butter in the pot, then add the sliced cabbage. Season with salt and pepper, and cook until the cabbage is soft and wilted, about 5 minutes.
4. Add garlic and the white end of the green onions. Stir until fragrant, 1-2 minutes.
5. Add milk and cook until milk is warm, 2-3 minutes. Add the potatoes and mix until everything is combined and creamy. Season with salt and pepper to taste.
6. To serve, transfer colcannpon to a serving bowl. Make a well in the center and add a large square of butter, about 2 tablespoons. Garnish with chives and green parts of the green onion. Serve.
7. As a bonus option you can add some diced ham (or canadian bacon) along with a little oil and heat it up in a frying pan, then add it to the Colcannon for a divine finish!

We recommend you enjoy this Irish Colcannon with a roast chicken, steak or lamb chops along with a bottle of Château de Seguin Bordeaux Superieur.