(Serves 6-8+)
St. Patty’s Day is upon us, and this is the dish I like to make to celebrate the occasion. Colcannon is a traditional Irish dish with mashed potatoes and kale (or cabbage), so it is very satisfying and inexpensive to make. It makes a great side to the boiled dinner of corned beef and cabbage many of us grew up eating to mark the day while wearing green. It also makes a good main course. I have brought it to many St. Patty’s gatherings, and everyone loves it. Enjoy with a Harp or Guiness for the full Irish effect.
Colcannon can be entirely made the day before and then warmed through before serving. The recipe is very forgiving, so make the mashed potatoes the way you like. I like garlic and goat cheese in mine but omit or change it up to suit your tastes. My family prefers it without the bacon on top, so try it both ways and see what you like better. Leftovers make dreamy potato pancakes.
Happy St. Patrick’s Day!
Slainte!
You Will Need:
- 3 pounds Yukon gold (or russet) potatoes
- 1 onion
- 1 bunch kale
- 2 cloves garlic
- 6 tablespoons butter, divided
- 1 tablespoon olive oil
- About 1 – 1 ½ cups milk
- About ½ cup heavy cream
- 3 ounces goat cheese, (optional)
- ¼ pound bacon, for topping (optional)
- Kosher salt and black pepper
Instructions:
- Peel and chop the potatoes into chunks. Slightly crush and peel the garlic cloves, trim the root end.
- Place potatoes and garlic in a medium pot and cover with cold water. Bring to a boil. Then reduce the heat and simmer for about 25 minutes, until the potatoes are tender and can easily be pierced with a fork.
- If using bacon for topping, place in a 400-degree oven on a rack set in a sheet pan. Cook for 15-20 minutes until crispy. Set aside and let cool.
- Meanwhile, peel and finely chop the onion. Put the olive oil in a large skillet over medium heat, add the onions, season with salt and pepper, and let cook for 5-10 minutes until softened and translucent.
- While the onion cooks, stem and chop the kale. Bring a medium pot of water to a boil. Salt the water and drop in the kale and blanch it for 3-4 minutes. Using a spider, remove the kale from the water and place into the pan with the onion.
- Stir and continue cooking, letting any excess water evaporate. Once the water has evaporated, stir in the cream, season with salt and pepper, and let the cream reduce just slightly. It should look like creamed spinach.
- Warm the milk in a measuring cup in the microwave. It shouldn’t boil, just warm.
- When the potatoes are tender, drain and return to the hot pot. Add some of the milk and mash the potatoes (and garlic), adding milk and 3-4 tablespoons of butter. Add more milk as needed to reach your desired consistency. Crumble the goat cheese (if using) into the potatoes then mash to combine. Season with salt and pepper to taste.
- Stir in the kale and onion mixture until the mixture is uniform. Place in a baking dish. I use https://amzn.to/44P9jJk – paid link. Dot the top with the remaining butter and crumble the bacon over the top.
- Bake in a 375-degree oven for about 10-15 minutes until the butter is melted and the edges just begin to brown.
To make ahead –
Make the entire recipe as described, adding a little extra milk to the potatoes. Place in a baking dish, let cool, cover and refrigerate.
Before serving, bring the dish to room temperature for a few minutes. Place in a cold oven, preheat to 375 and bake (covered loosely with foil) for 30-35 minutes until heated through.
