Cooking Lesson #1004 Celebration Irish Colcannon

…from the Perspectives’ Kitchen

How you doin’? We are gearing up for Saint Paddy’s Day with Irish Colcannon… a classic Irish dish that combines potatoes and kale into a hearty mash. It is a perfect partner for corned beef and cabbage, leg of lamb, and just about any savory meaty main dish you can think of.
 
The word “colcannon” is derived from the Irish word for white-headed cabbage, cál ceannann. You can use whatever greens you have on hand to add to the potatoes–cabbage, broccoli leaves, kale, sorrel, or watercress. The lesson here is that this recipe is as adaptable and frugal as it is delicious.
 
The key to making great colcannon is to start with perfectly boiled potatoes, all the better to soak up more butter and milk. Keep the potato chunks in large pieces, let them steam-dry in a colander once cooked, and add the butter to the spuds before the milk mixture for best results. The greens are sautéed and then milk, mustard powder and a bay leaf are added; this combo will make the mash creamy, savory, and irresistible.
 
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 5 cups / 4 to 6 servings
 
Ingredients 
2 pounds Yukon Gold potatoes, peeled and quartered
2 teaspoons kosher salt, more to taste
6 tablespoons unsalted butter, at room temperature, divided
3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
4 medium green onions, thinly sliced, white and green parts divided
1 dried or fresh bay leaf
1-1/4 cups milk
1 teaspoon dry mustard powder
Freshly ground black pepper, to taste
 
Directions

1. Peel and quarter the large Yukon Gold potatoes.
2. Place the cut potatoes into a large 4-quart pot.
3. Add salt and enough cold water to cover the potatoes by about 2 inches.
4. Bring to a boil over high heat. Cook until the largest pieces are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes.
5. Drain in a colander set in the sink while you prepare the greens.
6. Set the pot aside, you will use it again.
7. Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat.
8. Add 3 cups coarsely chopped kale, white parts of the green onions, and 1 bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
9. Add the milk and dry mustard powder.
10. When the milk simmers, reduce the heat to low to keep it warm.
11. Return the drained potatoes to the reserved pot.
12. Add the remaining 4 tablespoons unsalted butter and the green parts of the green onions.
13. Mash with a potato masher until nearly smooth.
14. Add the kale-milk mixture to the pot, discarding the bay leaf.
15. Stir to combine. The mixture will look a bit too liquid at first but will thicken as the potato starch absorbs the moisture.
16. Season with salt and freshly ground black pepper to taste.
17. Serve Colcannon with boiled ham, Irish bacon, corned beef, Irish stew, or lamb chops for a hearty and flavorful true Irish meal. Colcannon is also a fine meal by itself with a pat of butter on top.

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ChefSecret:

• Dry potatoes make the best colcannon… Let the boiled potatoes stand in a colander for 5 minutes to let the steam dissipate and the potatoes dry. The thirstier the potatoes, the more butter you can add!
• Start with cold water… Make sure that you put the potatoes in cold water, they will cook through more evenly this way.
• Potatoes love salt… Potatoes can take lots of salt, so it’s key to salt the water and then add additional salt to taste after the dish is complete.
• Use the greens you have… In the true spirit of this Irish dish, use whatever greens you happen to have. My spuds are wearing green, are you?

Store and Re-Heat: Cool leftovers uncovered in the refrigerator until completely cold. Cover and store it in the refrigerator for up to 5 days. To re-heat, microwave in a microwave safe dish or cook in a non-stick skillet over medium heat, stirring frequently with a rubber spatula, until hot.

Quip of the Day:  Why was the potato so stressed out? Because he knew he was in hot water and was going to get mashed.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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