Irish Colcannon

Colcannon, a traditional Irish Dish, also known as … Champ, Clapshot (Scotland), Kailkenny (Scottish Highlands), Rumbdledethumps, (Scotland Borders), Punchep (Wales)

I discovered this wonderful dish back in the early 90’s. It is one of my favorite potato dishes and so easy to make. Great for left-overs, I like to warm up a scoop in my cast iron skillet using a wee bit of oil (your choice). Colcannon is an excellent side dish for Corned Beef, but also as a stand-alone dish with a green salad and Irish Soda Bread.

Ingredients
3 pounds of organic russet potatoes (the recipe calls for peeling, but I prefer the skins on)
2 – 3 cloves of garlic peeled
½ head of medium cabbage sliced into fine shreds
½ cup of milk (I often use buttermilk, but you can use light cream or milk as well, dependent on the desire of richness you are seeking)
¼ cup of butter
6 green onions sliced

Directions/preparation
• Cut the potatoes up into 2 inch pieces, putting them into cold water while prepping
• Bring the potatoes/garlic to a boil – and cook until tender when pierced with a fork
• Drain and place in a mixing bowl and start mashing

• Using the same pan, melt the butter, add the cabbage and cover, letting it “steam” for 8-10 minutes

• While the potatoes are cooking, warm the buttermilk and green onions in a small sauce pan (if you use buttermilk, keep an eye on it as it can curdle. Even if this does happen it will still be fine in the mashed potatoes)

• Add the milk /green onion mix to the mashed potatoes – place in a warm oven while the cabbage is doing its thing

• Once the cabbage is done, mix it into the mashed potato mixture and serve!

Last but not least - as Julia would say…. Bon Apetit!!