Colcannon Potatoes is an Irish dish that consists of mashed potatoes combined with greens, typically cabbage or kale, and there are many different versions out there (some even including bacon and/or cheese). I tried one version recently that incorporated thinly shaved sautéed Brussels sprouts instead of cabbage, and it was really, really good. This is my rendition and now my go-to fav to serve with corned beef on St. Patrick's Day.
Mashed Potatoes:
1 dozen (3-4 lbs.) medium white or Yukon Gold potatoes
4-6 tbsp. butter
2 cups half & half (or 1 cup heavy cream and 1 cup whole milk)
Salt & pepper
3 cloves fresh garlic, minced (or 3 cloves garlic confit)
1 small head Savoy cabbage or 12 Brussels sprouts, thinly sliced
1 leek, thinly sliced (white and light green part only)
2 tbsp. olive oil
Salt & pepper
1 scallion, thinly sliced for garnish
1. Cover the potatoes (unpeeled) with cold water in a large pan and add a generous pinch of salt. Bring to a boil and cook, about 20 minutes, or until fork tender. Drain the water from the pan and add butter while the potatoes are still hot. Add the half and half or milk-cream and blend well with a potato masher (mixture does not have to be totally smooth). Season with salt and pepper to taste. Set aside.
2. In a large saute pan, heat 2 tbsp. olive oil. Add the thinly sliced leek and cook 1-2 minutes; add the sliced cabbage or Brussels sprouts and minced garlic. Season with salt and pepper. Cook for 5-6 minutes or until the cabbage is tender but not mushy.
3. Add the sautéed leeks and cabbage or Brussels sprouts to the mashed potatoes and stir to combine. Taste and re-season as needed. Pour into a serving bowl and garnish with sliced scallions. Best served warm.
Mashed Potatoes:
1 dozen (3-4 lbs.) medium white or Yukon Gold potatoes
4-6 tbsp. butter
2 cups half & half (or 1 cup heavy cream and 1 cup whole milk)
Salt & pepper
3 cloves fresh garlic, minced (or 3 cloves garlic confit)
1 small head Savoy cabbage or 12 Brussels sprouts, thinly sliced
1 leek, thinly sliced (white and light green part only)
2 tbsp. olive oil
Salt & pepper
1 scallion, thinly sliced for garnish
1. Cover the potatoes (unpeeled) with cold water in a large pan and add a generous pinch of salt. Bring to a boil and cook, about 20 minutes, or until fork tender. Drain the water from the pan and add butter while the potatoes are still hot. Add the half and half or milk-cream and blend well with a potato masher (mixture does not have to be totally smooth). Season with salt and pepper to taste. Set aside.
2. In a large saute pan, heat 2 tbsp. olive oil. Add the thinly sliced leek and cook 1-2 minutes; add the sliced cabbage or Brussels sprouts and minced garlic. Season with salt and pepper. Cook for 5-6 minutes or until the cabbage is tender but not mushy.
3. Add the sautéed leeks and cabbage or Brussels sprouts to the mashed potatoes and stir to combine. Taste and re-season as needed. Pour into a serving bowl and garnish with sliced scallions. Best served warm.
Add the butter to the drained potatoes.
Sliced Brussels sprouts and minced garlic.
Saute the leeks, Brussels sprouts, and garlic in olive oil until tender-crisp.
Stir the sautéed greens into the mashed potatoes.
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