Colcannon Potatoes

A creamy dish, with onions, cabbage and garlic, originating from Ireland.

READ RECIPE
DISH

Side/Main

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

8

Ingredients

  • 1kg waxy/floury Potatoes such as Charlotte, cut into quarters, unpeeled
  • 1 tablespoon Salt
  • 2 Garlic Cloves
  • 150g Green Cabbage
  • 1 teaspoon Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 120ml Heavy Cream
  • 240ml Buttermilk (you can quickly make this if you don’t have any)
  • 120g approx. sweet pickle relish
  • 20g Green Onions, Sliced
  •  20g Baby Kale

Method

  • In a heavy-bottomed pot, add the potatoes and cover them with enough water so the potatoes are an inch below the waterline. Add the salt and the garlic cloves. Place the pot over high heat and bring to a boil, reduce the heat to a simmer.
  • Cook the potatoes for about 25-30 minutes or until they are fork-tender.
  • While the potatoes are cooking, in a separate pot, heat the butter over medium-low heat. Add the cabbage and salt then cook it gently in the butter, stirring occasionally until the cabbage is tender and translucent.  Add the cream and cook the cabbage for about 5 more minutes until the cream is slightly reduced. Season the cabbage with black pepper.
  • Drain the potatoes very well, leaving the garlic in with them.
  • Pass the potatoes and garlic through a ricer or food mill, alternatively, the potatoes can be mixed with a stand mixer, hand mixer, potato masher, or even a sturdy whisk.
  • Add the buttermilk to the potatoes and stir to combine. Fold in the creamed cabbage, the green onions, and the kale.
  • Adjust the seasoning if desired and serve immediately.
Our thanks go to Potatoes USA for this delicious recipe.