|A traditional Irish dish of simply seasoned mashed potatoes, mixed with cabbage and butter, Colcannon is a favorite of mine and will soon be a favorite of yours!|
Irish Colcannon PotatoesWell, y'all knew I had to sneak in at least one more dish for St. Patrick's Day, and this dish of Colcannon is a very appropriate one that I've been meaning to add since last year. Easily grown in Ireland, potatoes have always been a mainstay of many Irish diets, and often are the star of the meal. This little ole Irish lass does indeed love her potatoes.
Colcannon, translated literally, means white-headed cabbage, and is really nothing more than very simply seasoned mashed potatoes, mixed with cabbage and butter, it's everything that I happen to love. Y'all know I had to sneak a little bit of my favorite Cajun seasoning in there too now, didn't ya?
According to Darina Allen, author of Irish Traditional Cooking, where this recipe came from, Colcannon varies by region, and might contain spring, green or Savoy cabbage, or even kale instead of cabbage. Sometimes parsnips, onions or green onion are added. One thing is for certain, and that is in Ireland, Colcannon is a traditional dish served at Halloween. Often, much like our king cakes at Mardi Gras time down here, a token is buried in the Colcannon - most often a thimble and a ring though the tokens also vary by region. The person lucky enough to find the ring would soon be married, but the person who found the thimble would have the unfortunate fate of a spinster.
So well loved that poems have even been written about it (the Irish do love their poems), Colcannon is traditionally served in a hot dish, with a pat of butter nestled and melting in the center. Ain't a thing wrong with that y'all!
Adapted from Irish Traditional Cooking by Darina Allen
Recipe: Irish Colcannon Potatoes©From the Kitchen of Deep South Dish
Prep time: 30 min | Yield: About 4 to 6 servings
- 3 pounds baking potatoes (Russet, Idaho, Yukon Gold)
- 1 small Spring, Green or Savoy cabbage
- 1 cup of half and half or milk
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- Kosher salt & freshly cracked black pepper, to taste
- 3 tablespoons of butter
Scrub and boil whole unskinned potatoes in boiling salted water. After about 15 minutes, pour off all but about 1/3 of the water. Cover and steam potatoes over medium heat until completely cooked and tender. Test with a knife. Remove, reserve water and set aside and keep warm.
Core and quarter the cabbage and slice it across the grain. Add to the pot of water the potatoes were cooked in and bring to a boil. Reduce heat, cover and simmer until tender, adding additional water if needed; drain.
Add the half and half to the pot and bring to a boil. Meanwhile, skin the potatoes and mash into the hot half and half, along with all but a pat of the butter; beat the potatoes until fluffy. Stir in the drained cabbage and transfer to a hot serving dish with the remaining pat of butter melting in the center.
Note: Can also be made ahead. Mix together (omit butter on top) and transfer to a buttered casserole dish; cover. To reheat, preheat oven to 350 degrees F, and bake covered for about 25 to 30 minutes. Use leftovers to make Tater Cakes.
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