There's a new comfort food in town!
What is Colcannon?
Colcannon is a traditional Irish dish created mostly from mashed potatoes and cabbage or kale. The word colcannon is from the Gaelic "cal ceannann," which literally means "white-headed cabbage." Although it is a popular side dish served for St. Patrick's Day, it is traditionally served for Halloween. The tradition is to serve colcannon with a ring and a thimble hidden in the fluffy green-flecked dish. Prizes of small coins such as threepenny or sixpenny bits were also concealed in it.[4]
It surprised me to find out that this creamy dish of deliciousness is made mostly in Fall, during harvesting time of the kale and cabbage, from Fall to Winter. Since this side dish is budget friendly, I'll be making this all year round! The flavor of the shallots and the kale, seriously kick these mashed potatoes up a notch!
My favorite potato by far is the Yukon Gold. I love everything about it, it's texture, it's flavor, and of course it's gorgeous yellow color. For this recipe I used two types of potatoes, Russet and Yukon Gold. Instead of onion I used shallots. If you aren't too fond of onion's strong flavor, shallots are wonderful. They have this subtle way of flavoring a dish, without that overpowering onion flavor.
I usually use milk for my mashed potatoes. For this recipe I used cream, but of course you can substitute milk for the cream. The kale I used was the regular organic, green leaf kale. You could really make this recipe interesting by substituting the kale for any number of green leafy vegetables, like collards, any other variety of kale, mustard greens, or cabbage the ingredient Colcannon is traditionally made with.
First I peeled and cubed both kinds of potatoes, and placed them in a boiling pot of water. Then, I turned the heat down to medium-high and boiled the potatoes until fork tender about 15-20 minutes. Take the cooked potatoes and drain them with a colander.
In the same pot used to cook the potatoes, melt 5 Tablespoons of butter. Sauté the shallots until softened and translucent 3 minutes. Add the kale and sauté for another 3 minutes. Transfer the shallots and kale to a small bowl. Return potatoes to pot. I used my potatoe masher that I've been using for years. Top the mashed potatoes with the shallots and kale, and fold them in until well blended. Add the milk and cream, continuing to blend to just the way you like your mashed potatoes, super creamy or chunky. I like mine somewhere in between.
Ingredients:
1 1/2 pounds russet potatoes, peeled and cubed
1 1/2 pounds Yukon gold potatoes, peeled and cubed
5 Tbls. butter
4 small shallots, chopped
1 cup kale roughly chopped
3/4 cup heavy cream
1/2 cup 2% milk
1 tsp. sea salt
1/4 tsp. freshly ground pepper
1. Placed both kinds of potatoes in a boiling pot of water. Then, turn down the heat to medium-high and boil the potatoes until fork tender about 15-20 minutes. Take the cooked potatoes and drain them with a colander.
2. In the same pot used to cook the potatoes, melt 5 Tablespoons of butter. Sauté the shallots until softened and translucent 3 minutes. Add the kale and sauté for another 3 minutes. Transfer the shallots and kale to a small bowl.
3. Return potatoes to pot. Mash potatoes with a potato masher or a potato ricer.
4. Top the mashed potatoes with the shallots and kale, and fold them in until well blended. Add the salt and pepper, then the cream first, adding enough milk while continuing to blend to just the way you like your mashed potatoes, super creamy or chunky.
If you enjoyed this recipe, check out the other delicious #FoodieExtravaganza posts!
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Sweet Potato Spiced Swirl Bread from Baking in Pyjamas
Loaded Pierogi from Cooking With Carlee
Bloody Mary Potato Salad from Cindy's Recipes and Writings
Colcannon with Kale from Cherishing a Sweet Life
Potato Rolled Tacos from Foodie and Wine
Jersey Royals with Mint from Food Lust People Love
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Shredded Potato Crusted Chicken from The Freshman Cook
Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking
