Cabbage and Potatoes (Colcannon - Irish Mashed Potatoes)
Cabbage and potatoes - classic mashed potatoes just got an upgrade! This dish is a delicious combination of starchy potatoes mashed together with lots of butter, milk, kale, leeks and a good amount of seasoning. It is a nutritious and delicious dish without the overpowering flavor of kale.
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INGREDIENTS
- 2- pound potatoes, Russet, peeled and cut into chunks
- 2 teaspoon salt or to taste
- 6 tablespoons unsalted butter + more for serving
- 1 cup milk
- 2 tablespoon scallions, or spring onions, chives, sliced thin
- 1 pinch black pepper
- 3 cups fresh kale, stems removed and chopped into very small
- ½ cup leeks, sliced, dark green part removed
INSTRUCTIONS
- Place the potatoes into a large pot or dutch oven and cover with water, about an inch. Let it come to a boil, season with 2 teaspoons of salt, and let simmer for 15-20 minutes until potatoes are quite soft. Drain and set aside.
- Return the same pot to stove over medium heat. Melt the butter and saute leeks for a couple of minutes until softened. Add kale and cook until wilted but still bright green in color. About 4 minutes.
- Return the potatoes, pour in milk, black pepper to taste. Stir everything together and let it come to a gentle boil. Remove from heat.
- Mash the potatoes until creamy, I like to leave mine chunky.
- Serve with green onions.
VIDEO
NOTES
- Can I make Colcannon potatoes ahead of time? Mashed potatoes will still taste delicious on the next day or up to 3-4 days and you can make them 2 days ahead and on the day reheat them in the microwave or on the stovetop with some milk or warm water added.
- Or peel and prep potatoes ahead: The potatoes can be peeled and kept in cold water to prevent browning for up to 4 hours in advance of cooking them.
- Typically large leafy green varieties such as Kale holds their shape after cooking unless it is a slow cooked for long time. These potatoes have some chewiness and crunch to them. If you want the kale to be softer, steam it before adding it to the pot (see recipe instructions), however, it should still have some crunch to it.
- Not a fan of kale? I get it, not everyone is! In this case use young green cabbage and slice it thin or into larger cubes. Or even spinach, although it is not as sturdy and crunchy as kale.
- Potatoes: ideal potatoes for mash are starchy potatoes aka ‘’floury potatoes’’. In the US these are Russet Potatoes or all-purpose Yukon Gold potatoes (strong potato flavor and are a combo of starchy and waxy). For best results use starchy ones and avoid fingerling, white or red potatoes.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 387kcalCarbohydrates: 47gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 68mgPotassium: 1255mgFiber: 7gSugar: 6gVitamin A: 5864IUVitamin C: 94mgCalcium: 244mgIron: 3mg
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