Chef's Table

Colcannon

Colcannon is a classic Irish potato dish that is a favorite around St. Patrick’s Day.

CourseFamily Style
CuisineIrish, Vegetarian
Cooking Beer StyleIrish Red Ale
Pairing Beer StyleAmerican Amber | Red Ale, Imperial Red Ale, Irish Red Ale
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionButter, Cabbage, kale, Onions, Potato
Cooking MethodBoiling, Roasting
BreweryBeer Advocate
KeywordCooking with Beer

Servings	Prep Time
4 – 6servings	10minute

Cook Time

25 minute

Servings	Prep Time
4 – 6servings	10minute

Cook Time

25 minute

Ingredients

1pound potatoessuch as white or Yukon gold varieties
12ounce Irish Red Ale,such as one from Beer Advocate’s List
2teaspoon salt, kosher
8tablespoon butter, unsaltedsuch as Kerry Gold Irish butter
2each leeks, large,sliced in half, washed and cut into half moons
1pound kale,washed, stems removed and chopped
2/3cup cream or half & half,depending on desired richness
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 butter and let melt. 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 cream or half & half, 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 add the remaining butter to it.
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

Colcannon Recipe Variations:

Alternatively, this Colcannon recipe can be made with parsnips instead of potatoes, and leeks as a substitute for the onions. Cabbage, shaved Brussels Sprouts can be used with or in replace of kale.