Traditional Irish creamy colcannon is a great side dish for a dinner. A combination of creamy mashed potato with cabbage or kale. Seasoned to perfection and served warm with a spoonful of Irish butter.
What exactly is traditional Irish Colcannon?
Colcannon (cál ceannann, meaning “white-headed cabbage”) is a beautifully creamy mashed potato mixed with a green vegetable, usually cabbage, kale or leek would be used in the mixture. It is a super handy recipe to have to hand because normally you would have left over potatoes and cabbage from your Sunday dinner. Especially if you were having a traditional bacon and cabbage dinner with potatoes.
As the Irish singer, Mary Black’s song goes:
“Oh weren’t them the happy days
When troubles we knew not
And or mother made colcannon
In the little skillet pot”
What else could I use in Colcannon?
- Traditionally different parts of Ireland have favored different green vegetables. Cabbage, kale, leeks and even spring onions can be used with your mashed potatoes.
- If you have a sweeter tooth, use mashed sweet potato instead of white potato.
- Also, you can add in crispy bacon or pancetta to enrich the potato and cabbage mixture.
What can I pair Colcannon with?
- For starters: Salmon fish cakes would be perfect. Crispy on the outside and soft on the inside. Can be made the day before.
- A great main course would be: Beef and Guinness Stew, which would be a perfect dish to have with a creamy colcannon.
- For dessert: After a decadent main course, finish off with a simple pistachio ice-cream with fruit.
- Something to drink: Serve with your favorite beer or a sauvignon blanc. The decadence of the butter and cream should be balanced with the wine’s fresh, crisp acidity to help cut through the creamy potatoes.
Serving suggestions for a traditional Irish Creamy Colcannon
How to Store Colcannon
Colcannon can be stored in an air-tight container in the refrigerator. It will last 3 to 5 days.
How do you reheat Colcannon?
- If you are reheating an individual portion then the microwave would be the best option.
- However, if you are reheating a large amount, you can transfer the colcannon to an oven proof dish. Cover with aluminum foil so it doesn’t burn and reheat at 160°C/140°C Fan or 330°F until hot throughout, about 15-20 minutes.
Can you make traditional Creamy Colcannon in advance?
- Absolutely! You can make creamy colcannon the day before. Let it cool and wrap it tightly in a sealed container and keep in the fridge until it is needed.
Other Tasty Irish Recipes
- Traditional Boxty
- Beef & Guinness Stew
- Soda Bread with Chia Seeds
- Soda Bread with Cocoa
- Bacon and Cabbage
- Irish Coffee
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Traditional Irish Creamy Colcannon
- 1 kg Potatoes washed, peeled and diced
- 250 g Savoy Cabbage
- 2 tablespoons Butter
- 75 ml Milk
- Pinch of Sea Salt
- Pinch of Black Pepper
- Add the potatoes to a pot of cold water over a high heat. Cover and bring to the boil.
- Reduce the heat and simmer until the potatoes are tender when pierced with a knife.
- Cut the cabbage into quarters and remove its outer leaves. These can be disposed of.
- Wash and chop the cabbage leaves into small pieces.
- Add the cabbage leaves to a pot of boiling water and cook until tender. This should only take 5-6 minutes. Don't overcook it.
- When the potatoes are cooked, remove the pot from the heat. Drain them into a colander, then add them back into the pot with the butter and milk.
- Use a potato masher to mash the potatoes until smooth and creamy. You can add more or less milk depending on your preference. You can even add in a drop of cream if you want.
- Add in the cooked cabbage, sea salt and black pepper and stir through with a spoon until evenly combined.
- Taste to see if it needs more salt and pepper.
- Serve the colcannon along with your main meal, with a little extra butter on top. Enjoy!
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