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:
Fill a pot with water and turn the heat up to medium.
Once bubbles start to form, add in the cabbage.
Blanch for 1 min or until the cabbage turns a darker shade of green.
Remove the cabbage with a spider and set it aside to cool down slightly.
Wash potatoes thoroughly and run a knife around the potatoes, creating a slight indentation.
and transfer them to the same pot of water.
Add more water if necessary to fully submerge the potatoes.
Bring it up to a boil.
While the potatoes are cooking, coarsely dice the cabbage.
Set it aside until ready to use.
Lightly grease a baking tray with some oil.
Add in the bacon and broil in the oven until nice and crispy.
Remove and set them aside until cool enuff to handle.
Coarsely dice and set them aside until ready to use.
*I like to drizzle any leftover fat on the baking tray over the bacon.*
At this point, the potatoes should be soft and tender.
You can tell by inserting a knife. The potatoes should slip right off.
Drain and remove from heat.
Set aside until cool enuff to handle.
Once the potatoes are cooled, peel off the skins.
*I like to bake the skins with a drizzle of olive oil at 180 degree celsius or 355 fahrenheit until they are crispy and use them as garnishes.*
Pass the potatoes thru' a ricer and into a large bowl.
Heat up the cream and butter in a sauce pot over medium heat until the butter has completely melted.
Add the cream mixture to the potatoes.
Mix until well combined.
*I am using a stick blender with a puree attachment to mix. If you do not have 1, you can pass the mixture thru' a fine sieve.*
Add in the cabbage and bacon.
Fold to combine well.
Taste and adjust for seasonings with salt and pepper.
Lastly, grate in some nutmeg.
Give it a final mix.
Transfer to individual serving bowls.
Garnish with potato skins.
Serve immediately.
Kinda like a level up mashed...
Potatolicious...