Colcannon, is a wonderful Irish style of mashed potatoes. If you have never tired colcannon before, you are in for a real treat.
Colcannon is mashed potatoes cooked with cabbage or kale. If you have never tried this before, you might think this is an odd way to prepare mashed potatoes, but it is really good. Creamy mashed potatoes are a great vehicle for lots of mixins. Thanks to the Irish we have colcannon. Ham or bacon can be added for additional flavor.
Colcannon – What makes these mashed potatoes so special?
Colcannon used to be an Irish staple, it used to be served all year long. During the 1600 and 1700s potatoes and cabbages were very inexpensive, and it was very common for people to eat colcannon as part of their staple diet. For a real treat, bacon or ham was added into these potatoes.
More recently it is served in the fall. It is served in the fall when the kale is harvested. You can make colcannon any time of year. You can make these potatoes with either kale or cabbage. My personal favorite is the cabbage variety of these potatoes.
Thanks to the Irish immigrants we have colcannon in the United States. When the potatoes were brought to America pats of butter were added to the hot bowls of wonderful Irish-inspired mashed potatoes.
What type of potatoes should you use to make mashed potatoes
A good bowl of colcannon is made with the right potatoes. You will want to use a starchy potato like a Russet potato, or even a Yukon gold potato. Both offer good flavor and have just the right amount of starch to make a fluffy and smooth mashed potato.
You should try colcannon, it is great for St. Patrick’s Day, but honestly, these delicious, and complex potatoes are great for any night of the week!
Need more great mashed potato recipes? Try some of these mashed potato recipes.
Colcannon – Irish Mashed Potatoes
- 2 pounds Yukon gold potatoes
- 3 cups thinly shredded cabbage
- 1/2 cup heavy cream
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Peel potatoes and dice into one inch cubes. Place potatoes into a pot, and cover with water, and place over a medium to high heat. Simmer them for about 15 minutes or until tender. During the last five minutes of the potatoes cooking time, add the cabbage so it will cook. Drain all vegetables and place into a bowl or back into the pot. Add heavy cream and butter; mash the potatoes and cabbage together with either a potato masher or a hand held mixer. Season to with salt and pepper to taste, before serving.