Colcannon Potato Recipes

COLCANNON

Steps:

• Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
• Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
• Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

COLCANNON MASHED POTATOES

Steps:

• Place the potatoes and 2 tablespoons salt in a large pot. Add enough water to cover the potatoes by at least 1 inch and bring to a boil over high heat, then reduce to a simmer until the potatoes are cooked through and fork tender, 20 to 30 minutes.
• Meanwhile, heat the half-and-half, butter, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper in a small saucepan over medium heat. Bring to a simmer, then turn off then heat and set aside.
• Drain the potatoes and pass through a ricer into a large bowl. Remove the garlic from the half-and-half mixture. Stir the half-and-half mixture, cabbage, three-quarters of the green onions and salt and pepper to taste into the potatoes until combined. Top with the remaining green onions and extra pepper.

DIANE'S COLCANNON

Steps:

• Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
• Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

COLCANNON

Steps:

• Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
• Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
• Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
• Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
• Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

COLCANNON IRISH POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes., Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.

COLCANNON

Steps:

• In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
• Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
• Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

COLCANNON RECIPE (CABBAGE AND POTATOES)

Steps:

• Bring a large pot of salted water to a boil. Cook potatoes 12-15 minutes or until fork tender.
• If using white onion, dice into ½-inch pieces. If using leeks, cut off the dark greens and discard. Thinly slice the whites and light green parts, rinse well. Set aside. Cut cabbage into 1-inch pieces.
• Meanwhile, if using, cook bacon in a large skillet until crisp. Set aside to cool, reserve drippings.
• Add 1 tablespoon of butter to the bacon drippings. If you are not using bacon, add 3 tablespoons of butter to a large skillet.
• Cook onion or leeks and cabbage over medium heat in the drippings or butter until onion is translucent and cabbage is tender.
• Once cooked, drain the potatoes and place them back into the warm pot. Mash potatoes with a potato masher adding cream and ¼ cup butter as needed. Season with salt and pepper.
• Gently fold together mashed potatoes, cabbage & onions. Top with additional melted butter if desired and crumbled bacon if using.

COLCANNON

Steps:

• Sieve or mash the potatoes and mix with the cabbage and cream. Season well with salt and pepper.
• Fry the onion in the fat over a moderate heat until it is soft and beginning to brown.
• Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
• Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.
• When the bottom is again browned, you will have a crispy top too, a crispy bottom, and a crispy layer in the middle.

COLCANNON

Steps:

• Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
• Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.

COLCANNON (IRISH MASHED POTATOES WITH CABBAGE)

Steps:

• Gather the ingredients.
• Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
• Add mashed potatoes , milk, butter or margarine, salt , and pepper . Mix well, stirring often until heated through. Serve warm as a side dish.
• Enjoy!

COLCANNON POTATOES

Steps:

• Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish., In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat., Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.

COLCANNON POTATOES

Steps:

• Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Put the potato chunks in a large saucepan then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender - they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps! Meanwhile melt 1 oz (25 g) butter in a large frying pan and saute the cabbage for about 3 minutes, keeping it on the move until it's tender and slightly golden at the edges. Then add the chopped spring onions and continue to cook for another minute. Next drain the potatoes, return them to the pan, cover with a clean tea-cloth and leave them aside for 2 minutes to allow the cloth to absorb the excess steam. Now, using an electric hand whisk, add the nutmeg, cream and remaining butter. Whisk the potatoes to a light fluffy mass before tasting and seasoning. Then finally stir in the contents of the frying pan and serve with or without extra melted butter.