Ireland / Side
Colcannon
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
- potatoes, floury Maris Piper or Golden Wonders preferred; skin may be left on450 g
- single cream150 ml
- mace
- ground paprika, ground
- white or savoy cabbage, white or savoy; shredded450 g
- leeks or spring onion tops, small; or 1 bunch spring onion tops; chopped2
- unsalted butter125 g
- mature Gouda cheese, mature; grated200 g
- salt
- pepper
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Boil or steam the potatoes until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble.
Mash the crumbled potatoes up with a fork and season with the salt, pepper, and mace/paprika, before stirring in the cream.
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.
Blanch the cabbage in boiling water for 2 minutes and drain.
Fry the leeks in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes.
Spoon the cabbage into the bowl and mix with the mashed potatoes.
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.
