Colcannon
- Daniel
- Mar 14, 2023
- 3 min read
Updated: 4 days ago
St. Paddy's day is fast approaching and this is one of the 3 dishes I was talking about. I didn't know that the Irish have their own version of mashed potatoes until I dove into their history with potatoes. You can research all about it on Wiki.
The word "colcannon" derives from the Gaelic term "cal ceannann", which means "white-headed cabbage." In Ireland, during the 17th and 18th centuries, potatoes, cabbage, and leeks were considered foods of the common man. It is also an Irish Halloween tradition to serve colcannon with a ring and a thimble hidden in the dish.
I am using nappa, a cabbage that is very affordable and accessible to me. If you have access to affordable savoy cabbage, please use it. As for the potatoes, use the best affordable gold potatoes that you can get your hands on.
As for the mashed potatoes, please invest in a ricer rather than a potato masher. It will work its magic. The trick is to get fluffy mashed potatoes, and the only couple of ways is to use a stick blender with a puree attachment. If you don't have 1, you can pass the potatoes thru' a fine sieve. It may take quite a bit of effort and time tho. In closing, I wish everyone a very Happy St. Paddy's Day!
Ingredients:
(Serve 4)
Nappa / Savoy Cabbage, A Handful
Yukon Gold Potatoes, About 500g
Grapeseed / Sunflower / Peanut / Canola Oil, For Greasing
Turkey Bacon / Bacon, 4 Thick Slices
High Quality Olive Oil, A Drizzle
Heavy Whipping Cream, 75g
Butter, 50g
Sea Salt, Pinch
Black Pepper, Pinch
Nutmeg Freshly Grated, Pinch
Equipment:
Sauce Pot
Ricer
Stick Blender with Puree Attachment / Sieve
Oven
Directions:
Blanch the Cabbage
Fill a pot with water and heat over medium.
Once bubbles appear, blanch cabbage for 1 minute until it darkens.
Remove with a spider strainer and set aside to cool slightly.
Coarsely dice and reserve for later.
Boil the Potatoes
Wash potatoes thoroughly.
Run a knife around each potato to score the skin.
Add potatoes to the same pot of water, topping up if needed to submerge fully.
Boil until fork-tender—the skin should peel easily and the knife should slide out smoothly.
Drain and let cool.
Peel the skins and set the potatoes aside.
Optional: Drizzle potato skins with olive oil and roast at 180°C (355°F) until crispy for garnish.
Prepare the Bacon
Lightly grease a baking tray and add bacon slices.
Broil in the oven until crisp.
Let cool, then dice.
Optional: Drizzle bacon fat over the diced bacon for extra flavor.
Mash the Potatoes
Pass peeled potatoes through a ricer into a large bowl.
In a saucepan, melt butter with cream over medium heat.
Pour into the riced potatoes and mix until smooth.
Use a stick blender with a puree attachment or a fine sieve for extra creaminess.
Fold in the Flavor
Add diced cabbage and bacon to the mashed potatoes.
Fold until evenly combined.
Season with salt and pepper to taste.
Grate in nutmeg and give it a final stir.
Serve
Spoon into individual serving bowls.
Garnish with crispy potato skins.
Serve immediately while warm.
Kinda like a level up mashed...
Potatolicious...
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