National Dish of Ireland – Colcannon
|medium Yukon Gold potatoes (approx. 1 ¾ lbs.)||5|
|Unsalted butter||6 tbsps.|
|leeks (white and pale green parts)||2|
|cloves garlic (thinly sliced)||2|
|shredded Savoy cabbage||2 cups|
|milk||1 ¼ cups|
|heavy cream||½ cup|
|scallion (thinly sliced)||1|
|Freshly ground black pepper|
|Water for boiling|
Colcannon is an Irish potato dish that originated in the 1700s. It is a side dish, similar to American mashed potato but it incorporates butter and vegetables such as cabbage, kale, and leeks. Traditionally, charms would be hidden in bowls of colcannon at Halloween and unmarried girls who found them believed they were a sign for a future marriage proposal.
Directions for Preparing Colcannon
- Fill a saucepan with water and bring to a boil over medium-high heat.
- Add a little salt and then put the potatoes in.
- Simmer for about forty (0:40) minutes until the potatoes are tender.
- Allow the potatoes to cool, then peel and set aside.
- Slice the leeks lengthwise in half, then slice thinly crosswise.
- Sauté the leeks in four tablespoons of melted butter for about ten (0:10) minutes until soft.
- Add the garlic and toss together for about three (0:03) minutes until the leeks are beginning to brown.
- Add one cup of the shredded savoy cabbage to the garlic and leeks.
- Stir constantly while cooking, until the cabbage wilts.
- Stir in the milk and heavy cream and let simmer.
- Add the boiled potatoes to the pot, together with the second cup of shredded savoy cabbage.
- Use a potato masher to mash the potatoes.
- Season with salt and pepper.
- Give everything a thorough mix and turn off the heat.
- Spoon the colcannon into a big serving bowl.
- Top with the remaining butter and chopped scallions.
- Serve with boiled ham.
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