Irish Colcannon Three Ways
Created by Down to Earth MarketsServes: 4 – 6 • Course: Side Dishes • Season(s): Spring, Winter
Ingredients
- 3 pounds russet potatoes, peeled & chunked
- 1 medium parnsip, peeled & chunked
- 1 teaspoon mild oil (olive or a neutral vegetable oil)
- 1/2 pound kale, stems removed & leaves finely chopped
- 3 scallions, white & pale green parts thinly sliced
- 1/2 cup room temperature butter OR non-dairy substitute
- 1 cup heavy cream OR milk OR plain almond milk, heated until warm
- 1 teaspoon salt, plus salt to taste
- white or black pepper
- 2 slices bacon, cooked until crisp & crumbled OR vegan bacon bits OR leave it out
- 2 tablespoons fresh parsley, chopped
Instructions
Here is a recipe for a very basic Irish dish - mashed potatoes turned green with the addition of kale (more traditionally cabbage). The finer you chop the kale, the more green your colcannon will be. It's versatile enough to be a weeknight vegetable or a dinner party side dish. It all depends on which options you choose in preparing the recipe. We offer alternative ingredients in case you want to do a less rich version or make it vegetarian or vegan.
Bring a pot of salted water to boil and cook the potatoes and parsnip until fork-tender, about 10-15 minutes. While the potatoes are cooking, saute the kale and scallions in the teaspoon of oil until the kale is wilted and tender. Add some water a bit at a time if the pan starts to dry out. When the potatoes and parsnips are cooked, drain them and return them to the cooking pot. Add the warm milk (or cream or almond milk), the butter (or non-dairy substitute) and the salt and pepper then mash and mix until you have a creamy consistency. Taste for seasoning. Stir in the cooked kale and scallions. Move colcannon into a serving bowl and top with chopped parsley and bacon or bacon substitute if using.