Traditional Irish Colcannon – Welcome to our kitchen, where today we’re greeting the heartwarming tastes of Ireland with a recipe known as “Traditional Irish Colcannon.” This enjoyable side dish is immaculate, for any meal blending the excellence of potatoes and cabbage enriched by Irish butter and flavorful sharp cheddar cheese. It’s a dish that truly grasps the sense of comfort food.
The first time I prepared this Traditional Irish Colcannon it was an evening and we were in need of something comforting. I can still vividly recall the scent of butter and simmering vegetables filling up the kitchen. It was a hit for my husband and our one. Their smiles and demands for seconds hinged this dish into a steady favorite in our home.
What makes this Traditional Irish Colcannon truly comforting?
What sets this colcannon apart is its simplicity and genuineness. By using ingredients like butter and sharp cheddar cheese it gains a richness and depth of flavor that is hard to surpass. More than a side dish it embodies warmth, on a plate. Bringing comfort and joy with every spoonful.
What You Need To Make This Traditional Irish Colcannon Recipe?
Potatoes: We’re starting with 2 pounds of potatoes, the soulful base of our dish. Opt for varieties that are born to be mashed, like the fluffy Russets or the buttery Yukon Golds. They need to be tender enough to mash easily but sturdy enough to hold the flavors we’re adding.
Irish Butter: 6 tablespoons of Irish butter add a luxurious richness that makes this dish stand out. This isn’t just any butter; it’s the kind that sings of green Irish pastures and happy cows. It’s what turns our colcannon from simple to sublime.
Spring Onions/Scallions: These are optional, but if you’re a fan of a mild oniony crunch, they’re a game changer. Chopped up and mingled with the cabbage, they bring a freshness that balances the richness.
Green Cabbage or Kale: About 10 ounces of your choice of greenery. Cabbage brings a soft, sweet comfort, while kale introduces a peppery bite. They’re not just greens; they’re like a cozy, verdant hug in this potato melody.
Whole Milk: 3/4 cup of warm whole milk makes our colcannon delightfully creamy. It’s like the blanket that brings all the ingredients together in a harmonious cuddle.
Irish Sharp Cheddar Cheese: Optional, but oh so recommended! 2 cups of this grated goodness bring a bold, tangy twist to the dish. It’s like a secret note that makes everyone ask, “What’s that fantastic flavor?”
Salt: Just enough to taste. It’s the modest hero that elevates all the other flavors, making sure each ingredient sings its best note in our colcannon choir.
Steps To Make Traditional Irish Colcannon:
Step 1: Start by filling a saucepan, about three-quarters with water and add the potato chunks. Allow the water to come to a boil then reduce the heat to a simmer. The goal is to cook the potatoes until they’re soft and tender which should take 20 minutes.
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Step 2: While the potatoes are cooking and becoming perfectly tender let’s focus on preparing the greens. In a skillet melt some butter over medium heat until it starts sizzling in the pan. Add the chopped cabbage (or kale). Cook it down until it becomes soft stirring occasionally to ensure it gets coated in buttery goodness. If you’re using spring onions toss them in as well. Give everything a good mix.
Step 3: Once the potatoes are done cooking drain them well. Transfer them into a bowl for mashing. Now comes the exciting part! Gently fold in the buttery cabbage and onion mixture along with some milk. If you feel like indulging more stir in some Irish cheddar cheese. Season, with salt according to your personal taste preferences.
Step 4: Serve this comforting dish while it’s still warm and witness how it brings smiles to everyone’s faces.
Tip:
To enhance the depth of flavor in your Traditional Irish Colcannon you can consider caramelizing the cabbage or kale before incorporating it into the potatoes. Here’s how you can do it:
- Caramelizing Process: Start by melting the butter in a skillet and then add the chopped cabbage or kale. Instead of cooking until it softens allow it to cook a little longer while stirring occasionally until you notice the edges turning a delightful golden brown color. This process of caramelization brings out a nutty taste that beautifully complements the nature of these greens.
- Why It Works: Caramelizing intensifies the natural sugars present, in cabbage or kale which adds a layer of complexity to your colcannon. It transforms these greens from being a simple ingredient, to becoming a remarkable highlight that imparts an unexpected gourmet twist to your dish.
By making this change not only will you elevate the flavors but you’ll also create a dish that becomes a talking point showcasing your culinary creativity and adding a touch of gourmet elegance to this beloved classic recipe.
Frequently Asked Questions:
Can I use any type of potatoes for this recipe?
Definitely! However to achieve the results opt for a type of potato that’s ideal, for mashing, such as Yukon Gold or Russet.
Is it necessary to use Irish butter and cheese?
While it’s not essential incorporating butter and cheese imparts a richness, to the dish. If needed you can substitute them with local varieties.
Can I make this dish ahead of time?
Absolutely! Colcannon can be prepared ahead of time. Reheated. In fact allowing the flavors to meld together overnight might even enhance the taste.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Traditional Irish Colcannon
Ingredients
- 2 lb 907 g potatoes, peeled and cut into large chunks
- 6 tbsp Irish butter
- 2 spring onions/scallions chopped (optional)
- 10 oz 283 g green cabbage or kale, chopped
- 3/4 cup 180 ml whole milk, warm
- 2 cups 160 g Irish sharp cheddar cheese, grated (optional)
- Salt to taste
Instructions
- To make boiled potatoes start by placing 2 pounds of peeled and chunked potatoes into a pot of water. Bring the water to a boil. Then let it simmer for 20 minutes until the potatoes are tender.
- While the potatoes are cooking, melt 6 tablespoons of butter in a skillet. Add 10 ounces of chopped cabbage or kale to the skillet. Cook until it becomes softened. If desired you can also stir in some chopped spring onions.
- Once the potatoes are done boiling drain them and transfer them to a bowl. Mash them up using a masher or fork. Then mix in the cabbage/kale and spring onion mixture. To make it creamier add 3/4 cup of whole milk and mix everything together well.
- For some flavor, you can also add about 2 cups of Irish sharp cheddar cheese if you'd like. Don't forget to season with salt according to your taste preferences.
- Finally, serve your colcannon warm as a comforting side dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
