Colcannon
Colcannon is an Irish mashed potato dish with cabbage and green onion. The potatoes are mashed hot, while the cabbage is separately softened on butter; warm milk helps to combine everything into a smooth but not sticky side dish.
How to make it
Prepared 0 of 6 steps
Boil the potatoes
Peel and cut the potatoes into large, uniform pieces. Place them in cold water with 5 grams of salt. Bring to a boil and cook for 18-22 minutes until they are tender enough to be easily pierced with a fork.
Prepare the cabbage
Remove the hard core and tough outer leaves from the Savoy cabbage. Wash the remaining leaves and shred very finely. Slice the spring onions into rings, keeping white and green parts separate.
Soften the greens
Melt 35 g butter in a wide frying pan. Cook the white spring onion for 1 minute, then add the cabbage and 3 g salt. Cover and cook gently for 8–10 minutes, stirring occasionally, until fully tender.
Warm the milk
In a small saucepan, warm the milk with 45 grams of butter and most of the green onion almost to boiling. Remove from heat and let sit for 2 minutes so that the onion softens and imparts its flavor to the milk.
Combine the mashed potatoes
Drain the potatoes and let them steam dry on the warm, turned-off hob for 1 minute. Mash, then gradually stir in the hot milk, butter and spring onions. Fold in the cabbage, pepper and remaining 1 g salt.
Serve hot
Divide the colcannon and make a small indentation in the center. Distribute the remaining 20 grams of butter over it. Sprinkle with reserved green onion. Bacon, cheese, meat sauce, and other additions are not included in this version.
Little hint
The potatoes should be slightly dried after draining the water, and the milk should be added warm. Do not use a blender: smoothness is achieved by mashing, not by breaking down the potato starch at high speed.
Frequently asked questions
What should I watch out for when cooking?
The potatoes should be slightly dried after draining the water, and the milk should be added warm. Do not use a blender: smoothness is achieved by mashing, not by breaking down the potato starch at high speed.
How should I prepare the ingredients?
Peel and cut the potatoes into large, uniform pieces. Place them in cold water with 5 grams of salt. Bring to a boil and cook for 18-22 minutes until they are tender enough to be easily pierced with a fork.
