Irish recipe
How to make Colcannon
Cál ceannann
All of Ireland
Creamy mashed potatoes mixed with buttered cabbage or kale and spring onions, served with a pool of melting butter in the middle. It goes well with ham or bacon.
Ingredients
- 1 kg floury potatoes, peeled and cut into even pieces
- 300 g green cabbage or kale, finely shredded
- 4 spring onions, finely sliced
- 150 ml milk
- 60 g butter, plus more to serve
- Salt and black pepper
Method
- Boil the potatoes in salted water for about 20 minutes, until soft, then drain well.
- Meanwhile, boil or steam the cabbage for 3 to 5 minutes until just tender, drain and squeeze out the water.
- Warm the milk with the spring onions for 2 to 3 minutes.
- Mash the potatoes with the butter, then beat in the warm milk and spring onions until smooth.
- Fold in the cabbage and season with salt and pepper.
- Serve hot with a knob of butter melting in a hollow on top.
Made it at home? Tick it off and it goes into your kitchen passport.
At Halloween, families used to hide small charms such as a ring or a coin in the colcannon, each one telling the finder's fortune.
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