Colcannon – St. Patrick’s Day Potato Recipe – Mashed Potatoes With Kale, Leeks, And Spring Onions

Colcannon is made from mashed potatoes and cabbage, with milk or cream, then seasoned with salt and pepper. Other ingredients may include leeks, spring onions, chives, and onions. It is a traditional Irish favorite, especially on St. Patrick’s Day.

According to history, colcannon was also used in an Irish Halloween tradition to predict the future! Charms were hidden in the mashed potato and the future would depend on what charm was found. A coin would mean wealth, a button would mean remaining a bachelor, and a ring would mean marriage. Any unmarried girl who found a charm would put this in a sock filled with colcannon and hung it on the front door handle. The belief was the first man to enter would be the future husband.

This simple yet hearty dish has now become popular around the world. Today, you will find versions of this dish with cheese, bacon bits or caramelized onions. Make colcannon instead of your usual plain mashed potato. It is a perfect side to any of your main dish and will surely be loved by your family.

Ingredients:

• 3 large russet potatoes, peeled and quartered
• 4 cups of water
• 1 tbsp salt
• 2 tbsp butter at room temperature
• salt and ground black pepper to taste
• ¼ cup of heavy whipping cream
• 2 cups of water
• 1 tsp salt
• 4 oz kale, trimmed and chopped
• 1 leek, light parts only, chopped
• 2 tbsp butter at room temperature
• 1 bunch green onions, chopped, white part for the puree and green part for garnish
• 2 tbsp butter for serving

Instructions:

This recipe takes about 40 minutes to make. Serves 2 to 3.

In a large pot, pour water.
Add potatoes and salt.
Boil over high heat for about 10 minutes.
Drain the potatoes well and transfer to a large bowl.
Add 2 tbsp butter and lightly mash the potatoes.
In a separate pot, pour water and add salt.
Bring to boil over high heat.
Add kale and chopped leeks.
Continue boiling for 5 minutes.
Drain and transfer kale and leeks to a blender.
Add chopped green onions and 2 tbsp butter.
Blend until smooth, about 1 to 3 minutes.
Add pureed green mixture to the bowl of potatoes and continue mashing.
Season with salt and black pepper to taste.
Add cream and stir until desired texture is achieved.
Transfer to a serving bowl.
Top with 2 tbsp butter and chopped green onions.

Ideas And Tips:

• You may also use Swiss chard, collard greens, spinach or cabbage to substitute kale.

• You may also use milk or crème fraiche to substitute heavy cream.

• You may also add shredded cheese and bacon bits.

images – https://www.youtube.com/watch?v=kpRcFx8JQl0