Colcannon
Colcannon is a classic Irish potato dish that is a favorite around St. Patrick’s Day.
| Servings | Prep Time |
| 4 – 6servings | 10minute |
| Cook Time |
| 25 minute |
|
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Ingredients
- 1pound potatoessuch as white or Yukon gold varieties
- 12ounce Irish Red Ale,such as one from Beer Advocate’s List
- 2teaspoon salt, kosher
- 1/2cup oil, olive
- 2each leeks, large,sliced in half, washed and cut into half moons
- 1pound kale,washed, stems removed and chopped
- 2/3cup soy milk, plain,preferably organic
- salt and freshly cracked black pepperto taste
- 1bunch chives,sliced for garnish
Instructions
- In a medium-size pot, add the cut-up potatoes (peeled or not, your preference), add 10 ounces of Irish Red Ale (reserving 2 ounces), salt and enough cold water to cover the potatoes by 2 inches. Place over high heat and bring to a boil, then reduce the heat to create a gentle simmer. Cook for 20 – 25 minutes, or until the potatoes are fork tender.
- While the potatoes are cooking, in a skillet or sauté pan placed over medium heat, add 3 tablespoons of olive oil. Add the leeks with a pinch of salt and sauté until they are transparent, about 5 – 6 minutes. Add half of the kale, cooking until the leaves wilt, about 2 – 3 minutes. Then add the remaining kale and cook another 2 – 3 minutes. When all the kale is wilted, add the soy milk, along with the reserved 2 ounces of Irish Red Ale and let warm through. Turn off the heat and keep warm.
- When the potatoes are done, pour through a colander and let drain for a minute, removing as much of the water as possible. Place the potatoes back into the pot and using a potato masher, pulverize them to remove all lumps. Fold in the hot leek/kale mixture and adjust the seasoning with kosher salt and freshly cracked black pepper to taste.
- Transfer the potatoes to an ovenproof serving dish. Make a few small wells in the center and drizzle the remaining 5 tablespoons of olive oil over the surface of the potatoes.
- Place under a broiler and lightly brown the top of the Colcannon for 2 – 5 minutes, depending on how closely set the dish is from the top of the broiler. To keep warm, place in a 250°F/121°C oven until ready to serve. Garnish with chives just before serving.
Recipe Notes
Recipe Variations:
Alternatively, this dish can be made with parsnips instead of potatoes, and leeks as a substitute for the onions.