How To make Colcannon
Ingredients
1
pound
potatoes, sliced
2
each
parsnips, peeled, sliced
2
each
leeks
1
cup
potato, or soy milk
1
pound
kale, or cabbage
1/2
teaspoon
mace, optional
2
each
garlic, cloves, minced
1
salt, to taste
1
pepper, to taste
2
tablespoon
butter, or margarine
1
each
parsley, fresh, bunch
Directions:
Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and margarine. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley.
Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.
How To make Colcannon's Videos
Easy Colcannon Recipe ~ Pressure Cooker Recipe
I still can't believe how delicious these mashed potatoes are! They are also super easy to make and the technique I use for cooking the potatoes works perfectly for fluffy mashed potatoes and I don't even need my vegetable peeler! That's a huge bonus for me!
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Colcannon - St. Patrick's Day Potato Recipe - Mashed Potatoes with Kale, Leeks, and Spring Onions
Learn how to make a Colcannon Recipe! - Visit for over 675 additional original video recipes! I hope you enjoy this St. Patrick's Day Colcannon Potato Recipe!
Irish Colcannon
✅ Full recipe
Real Irish Colcannon is made with Irish butter and cheddar cheese, cabbage and spring onion. It doesn’t get more Celtic than this. This is naturally green comfort food and a St Patrick’s Day favorite.
Colcannon, Irish Mashed Potatoes
You don't have to be Irish to love an amazing dish of Colcannon. Chocked full of butter, green onions, cream, your choice of kale or cabbage, and of course the lovely, smooth, velvety mashed potato. This is one of the easiest and tastiest side dishes you can make. Serve it with the Irish Guiness Stew we previewed a couple of days ago on St Patrick's Day or any day of the week. You will love the combination. Recipe below.
Enjoy!
Karen, Paul, & Stephanie
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Rada Knives:
Ingredients:
4 medium to large Russett potatoes, peeled and chopped
salt to taste
1 stick butter
3 cups baby kale, napa or savoy cabbage
4 green onions, chopped
1 cup heavy cream
Directions:
Peel, chop, salt, and boil potatoes until tender. About 12-15 minutes. Drain, return to hot pot or large bowl. Add 1 cup of heavy cream and mix with electric mixer until smooth.
While potatoes are cooking, melt 1 stick of butter in skillet. Add greens and green onions. Sautee about 6 minutes or until tender. Add to potatoes, stir to combine.
tip: serve this with a ladle full of Irish Guiness Stew
Colcannon - Potatoes And Greens! - 18th Century Cooking
I try out a simple but delicious Irish dish
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Colcannon
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