Traditional Irish Colcannon Recipe

Lads and lassies, I’m chuffed to bits to share with you today one of my all-time treasured Irish fare – the Traditional Irish Colcannon. An Irish classic dish with kale or cabbage mixed up beautifully with creamy mashed potatoes. And the best party? It’s versatile – from a hearty side dish for your roast dinner to the main highlight of your St. Patrick’s Day feast – it nails it all! You’ll love its mindblowing fusion of simple ingredients into something so hearty and delicious that it feels like a cuddle inside a bowl.

Are you all geared for this culinary journey to the Emerald Isle? Let’s get started then! Here are a few details before we dive in:

• Prep time: 15 mins
• Cook time: 20 mins
• Total time: 35 mins
• Servings: 4-6
• Yield: 6 cups

Without further ado, let’s set our pots and pans in motion!

Ingredients & Equipment You’ll Need

• 5 large potatoes
• 1 cup milk
• 1/2 cup unsalted butter
• 1 head of green cabbage
• 2 leeks
• 2 cloves of garlic
• Salt and pepper to taste

You’ll also need a large pot, a frying pan, a colander, and a potato masher.

Take note, folks! Potatoes, cabbage, and butter are the heroes of our dish. And remember, fresh ingredients are always the best.

How To Make Traditional Irish Colcannon

1. Start by washing and peeling the potatoes. Chop them into chunks. Put them in a large pot, cover with water, add a pinch of salt, and bring to a boil until fork tender.
2. While the potatoes are boiling, clean and shred the cabbage and leeks. Saut�� them in a pan with some butter and garlic until they’re softened.
3. Drain the potatoes and mash them up in the pot with your butter and milk until they’re nice and creamy.
4. Add your saut��ed cabbage and leeks to the pot and mix everything together. Season with salt and pepper to taste.

Tips For The Best Results

• Use starchy potatoes for a creamier mash.
• Saut�� the cabbage and leeks until they’re really soft – it’ll make the dish even more delicious!

Storage Tips

• Place your leftovers in a lidded container and refrigerate. It’ll keep for 3-4 days. To reheat, add a splash of milk and warm it up in a pot over medium heat, stirring occasionally until hot.

Frequently Asked Questions

Q: Can I use kale instead of cabbage?

A: Absolutely, kale makes an excellent substitute for cabbage.

Q: Can I make this ahead of time?

A: Yep, you sure can. Just reheat it in a pot over medium heat with a splash of milk.

Q: Can I freeze this?

A: Yes, you can! Make sure it’s cooled completely before you put it in a freezer-safe container. It should keep for up to two months. To reheat, thaw in the refrigerator overnight, then reheat in a pot over medium heat.

Q: What do I serve with this?

A: It’s a flexible side dish. It goes well with almost anything, but especially a good piece of roasted meat.

Q: Is it vegetarian?

A: Yes, it is. But always make sure your butter and milk are vegetarian too.

Nutritional Facts of Traditional Irish Colcannon

Each serving of Traditional Irish Colcannon is rich in Vitamin C and K, potassium, and fiber. Beware of the calorie count though, it’s a hearty dish.

Well, folks, I hope you love this Traditional Irish Colcannon as much as I do. It’s full of hearty ingredients, it’s comforting, and it’s so gosh darn tasty! I’d be telling fibs if I said I didn’t go back for second helpings every time I make it. And don’t forget, you can always put your own spin on the classic. Happy cooking!