Creamy Colcannon Recipes

IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)

Steps:

• Strip outer leaves from cabbage.
• Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
• Reduce heat and simmer until crisp-tender, about 5-10 minutes.
• Drain well.
• (opt.) Liquefy in blender.
• Boil potatoes in a separate kettle, covered with water, until tender.
• In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
• Mash potatoes then season with salt, pepper and mace.
• Mix in the onions and milk.
• Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
• Pour into a deep warmed dish.
• Dab with butter or margarine.
• NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
• OPTION: Substitute ground nutmeg for mace.

CREAMY COLCANNON

Steps:

• Boil the potatoes in their skins until tender. Drain and leave until cool enough to handle.
• Put the cabbage in a large pot and pour about 4 cups of boiling water over it. Cover and bring back to a boil and let steam about 10 minutes. Using tongs, pull the cabbage from the bottom to the top every few minutes for even cooking. Remove from heat and leave to sit.
• Peel the potatoes and finely mash.
• *NOTE: Spring onions are also known as scallions. You may also use one or two small onions, minced if you prefer.
• Melt butter and add onion and cook until just tender. Add milk and heat through. Beat into potatoes. Season with salt and pepper.
• Drain the cabbage thoroughly. Add potatoes and mix together.
• Tip the mixture into a serving dish and sprinkle with a bit of nutmeg.
• Enjoy!

CREAM CHEESE COLCANNON

Steps:

• Place potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 15-20 minutes. Drain and reserve the cooking liquid. Allow potatoes to cool until they can be handled.
• Boil cabbage and onion with the reserved potato water in a pot until softened, about 5 minutes. Drain.
• Preheat oven to 350 degrees F. Grease a 2-qt. casserole dish. Peel and cut potatoes into chunks, place in a large bowl. Mash skim milk and butter into potatoes until mixture is smooth. Stir drained cabbage and onion into potato mixture. Fold cream cheese, salt and black pepper into potato mixture, stirring until the cream cheese melts.
• Pour potato mixture into prepared casserole dish. Bake in a preheated oven until browned, 30-35 minutes.