Is there anything more comforting than mashed potato? Especially creamy mash with other bits in it? For me, Colcannon is king when it comes to Irish potato dishes.
- 1 kg peeled potatoes (suitable for mashing)
- 1 cup milk
- 100g butter (unsalted)
- 400g green cabbage (finely shredded)
- 50 g english spinach
- 30 g spring onions (finely sliced)
- 1 bay leaf
- sea salt
- pepper (freshly ground)
- Cut all the potatoes into roughly the same size. (I normally aim for a 4cm square rough chop.) In a pot, place the potatoes and enough water to cover them. Pop on the stove and bring to the boil. Continue to boil until potatoes are cooked through and soft.
- In a saucepan, warm the milk and the bay leaf til hot, but not boiling. Discard the bay leaf and pop aside.
- In a frypan, sweat of the cabbage in half of the butter. When the cabbage has softened, add the spinach and season with salt and pepper. Don’t overcook the spinach. It will wilt quite quickly once it hits the heat. Remove from heat and pop aside.
- Remove potatoes from the stove and drain of water. Mash the potatoes and add the remaining butter. Stir it through till melted and incorporate it into the potato along with the hot milk. Stir until the potato has absorbed the milk. Add cabbage mix and spring onions. Combine. Season with salt and pepper to your taste.
If you wanted to take it to a whole new level, make a bit extra when you serve it with corned beef. The next day, you can add the leftover beef (shred or cut it finely) to the colcannon, and shape into a pancake shaped disc. Panfry in a hot pan, the potato pancake on both sides in a little butter. It’s freaking good for breakfast!
Keywords: Cabbage, Mashed potato, Potato