The Irish have several variations of mash potatoes, two of which I have tried making - champ and colcannon. Colcannon is traditionally made with mashed potatoes with cabbage or kale and can contain other ingredients such as scallions, leeks, onions or chives. Delia's colcannon recipe uses green firm cabbage and spring onions and then topped with extra melted butter - the idea was to dip each forkful into the melted butter before eating it!
A lovely fluffy pile ;)
I made two portions - one with and one without melted butter. Even without the extra butter, the colcannon was very rich, smooth and creamy so the more health-conscious would probably want to skip the extra butter. I would like to try it using kale, a dark green leafy vegetable which will give a nice colour to the colcannon. I served the colcannon potatoes with my beef bourguignon.
Finally, thanks to all who have joined us in this "Cook Like Delia Smith" bloghop. Happy that the recipes I tried from her website/cookbooks all worked well. In May, join us again as we cook like "Nigella Lawson" - click here for more details.
Irish Colcannon Potatoes
Recipe by Baby Sumo, with adaptations from Delia Smith
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Serves 4 as a side dish
Ingredients
650g Russet potatoes, peeled and cut into chunks
200g cabbage, very finely sliced or shredded
10 spring onions, trimmed and very finely sliced
4-5 tbsp of milk
60-65g salted butter, plus extra for topping
A pinch of nutmeg
Salt and freshly ground black pepper
1. Boil the potatoes in salted water on medium heat for 20-25 minutes, or until tender. To tell whether they are ready, pierce them with a skewer in the thickest part; the potato should not be hard in the centre.
2. Melt 25g butter in a large frying pan and saute the cabbage for about 3 minutes, stirring constantly and cooked until it is tender and translucent.Add 3/4 of the chopped spring onions and continue to cook for another minute.
3. Drain the potatoes and then using a potato press, mash to a fine consistency. Add the nutmeg,milk and remaining butter. Using a wooden spoon, mix well and then taste, and adjust seasoning as required. Stir in the cooked cabbage and serve garnished with the remaining spring onions, with or without extra melted butter.
*You can let your children help mash the potatoes as well as mix them with the wooden spoon.
2. Melt 25g butter in a large frying pan and saute the cabbage for about 3 minutes, stirring constantly and cooked until it is tender and translucent.Add 3/4 of the chopped spring onions and continue to cook for another minute.
3. Drain the potatoes and then using a potato press, mash to a fine consistency. Add the nutmeg,milk and remaining butter. Using a wooden spoon, mix well and then taste, and adjust seasoning as required. Stir in the cooked cabbage and serve garnished with the remaining spring onions, with or without extra melted butter.
*You can let your children help mash the potatoes as well as mix them with the wooden spoon.
I placed the extra butter on top of the warm mashed potatoes, and allowed it to melt with the heat from the potatoes
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I am submitting this to the "Cook Like Delia Smith" bloghop which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Delia Smith websites or cookbooks and blog hop with us for the whole month of March 2013.
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Happy cooking! Do check out the other bloggers recipe below:
This colcannon potatoes really go well with your hearty beef stew ! Such a simple dish yet full of flavor . Of course , I want mine with extra butter ;D
ReplyDeleteHehe worry about the waistline later? Good choice though! :D
DeleteMashed potatoes are one of my favourite food and I can eat this alone as a meal when I am lazy to cook. But having with cabbage in is new to me. Usually I just chopped some shallots in only. I will try this next time.
ReplyDeleteHi Mel, it's my first time trying it with cabbage too. I love cabbage so this is a winner for me. Happy Easter!
DeleteCreamy and smooth.... very good with the stew!
ReplyDeleteYeah, mashed potatoes always goes well with stew.
DeleteI love mashed potatoes! We should learn that, I think it goes well with our roast chicken. :)
ReplyDeleteMashed potatoes is very easy to make. Just need the right tools - get the IKEA potato press, creamy smooth mash everytime!
DeleteA salute to you, Yen! For your almost-daily blog update! I really respect you!
ReplyDeleteThis is a very versatile potato side dish... would definitely try this very soon!
LOL thanks Alvin. I find it very relaxing to blog in the evening after the kids have gone to bed.
Deletecolcannon's really nice! sadly, i think we can only find it at a few pubs in KL (though hopefully someday soon, at baby sumo's cafe!) :D
ReplyDeleteOh it's really easy to make, it's a shame not more restaurants are serving it.
Deletegreat recipe! I love potatoes!
ReplyDeleteLove this creamy potatoes!
ReplyDeleteInspired by you, I made this today. Simply awesome!
ReplyDeleteBest thing about "Cook Like a star"is the thumbnails inspire you to try dishes you wouldn't look at even when you own the cook book.
Hi Yen,
ReplyDeleteI like the idea of having cabbage in mashed potatoes. Love the extra bite in mash :D
Zoe