Colcannon

Variation on Colcannon
Variation on Colcannon
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4 as a side dish.

Ingredients

  • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
  • Salt
  • 5-6 Tbsp unsalted butter (with more butter for serving)
  • Choice of favorite sausage (or omit)
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup milk or cream

Method

1 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.

2 Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the sausage. Cook till brown. Add greens. Cook the together for 3-4 minutes, or until the greens are wilted and have given off some of their water. Add the green onions and cook 1 minute more.

3 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.

Variation (As seen in the picture above):

Mash potatoes in separate bowl while greens and sausage are cooking. Serve mashed potatoes on a bed of greens and sausage.

Or substitute out half of the potatoes with parsnips. Can add chives, leeks, or bacon too!

Taken from http://www.simplyrecipes.com and Kaarina’s family cookbook.

One Comment Add yours

  1. Rob and Linda Keene says:

    I will try with turnips and chard–thanks for the great ideas

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