Thursday, March 11, 2010

Irish Colcannon Potatoes

This week is Irish week on Susi's Kochen und Backen. Yesterday I kicked off the week with a delicious Glazed Corned Beef. Since this wasn't going to be a "traditional" Irish meal, I had to come up with something other then boiled potatoes and cabbage. This brought me to a recipe for Colcannon (Irish: cál ceannann, meaning "white-headed cabbage") Potatoes.

Colcannon is traditionally made from mashed potatoes, kale or cabbage, butter, salt and pepper. It can contain additional ingredients such as milk, cream, leeks, onions, chives, boiled ham or Irish bacon. At one time this was a cheap, year-round staple in many households in Ireland. It is usually eaten in the Fall and Winter times when the kale and cabbage are in season.

I stayed pretty close to the traditional version but added green onions and American bacon to mine. Also I decided on cabbage rather then kale only because everyone prefers cabbage in our house.
 You can make this dish with any potato, but I prefer Yukon Golds. They have a very buttery taste to begin with and lend any potato dish a great flavor.

This one was good, as in REALLY good. The kids and husband couldn't get enough of it either. Irish Colcannon Potatoes will be served a lot more from now on in our house.

Irish Colcannon Potatoes

1 pound cabbage, shredded
2 cups water
2 pounds potatoes, peeled and quartered
1 cup milk
1/2 cup green onions, sliced
4 tablespoons butter, melted (divided)
Kosher Salt and Pepper to taste
1/4 pound thick cut bacon, cooked and crumbled

In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.

Place cabbage cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.

In a small pot, gently warm milk and green onions. While the milk is warming mash the potatoes with 2 tablespoons butter. Add the milk mixture; beat until well combined. Mix in the cabbage, salt, pepper and half of the cooked bacon bits. Drizzle with 2 tablespoons melted butter and reserved bacon bits.
Serve with corned beef.

Coming up tomorrow: Fried Cabbage


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