Colcannon - Irish Mashed Potatoes CopyKat.com Live
You can make colcannon for St. Patricks' Day. It goes so well with corned beef.
Ingredients
2 pounds Yukon gold potatoes
3 cups thinly shredded cabbage
1/2 cup heavy cream
3 tablespoons butter
Salt and pepper to taste
Instructions
Peel potatoes and dice into one inch cubes. Place potatoes into a pot, and cover with water, and place over a medium to high heat. Simmer them for about 15 minutes or until tender. During the last five minutes of the potatoes cooking time, add the cabbage so it will cook. Drain all vegetables and place into a bowl or back into the pot. Add heavy cream and butter; mash the potatoes and cabbage together with either a potato masher or a hand held mixer. Season to with salt and pepper to taste, before serving.
You can find the exact recipe at Ingredients
How to Make Quick Corned Beef Hash | Beef Recipe | Allrecipes.com
Get the recipe @
Watch how to make a 5-star corned beef hash recipe. This one requires just a handful of ingredients. It's so simple! Serve it with eggs for breakfast, or make it as a super quick-and-easy dinner.
Subscribe to allrecipes @
Facebook
Twitter
@Allrecipesvideo
Pinterest
Instant Pot Colcannon | Mashed Potatoes with Bacon, Leeks, Cabbage, and Kale
Mashed potatoes? Check.
Bacon? Check.
Butter? Check.
Leeks, cabbage, and/or kale? Check, check, check!
Deliciousness dialed up to 11? Yep, definitely checking that box!
I'm sure the food authenticity police will have their say in the comments, and that's just fine by me. St. Patrick's day is the day when anybody gets to be Irish for a day and I'm claiming my spot with this recipe. I also know that I'll be making this for other holidays as a decadent side dish. Try it once and you will, too.
Adjust the ratios of veggies to your own preference or based on what looks good at the store on the day you shop. Just make sure you thoroughly wash any soil from the kale and leeks before cooking.
NOTE: To prep/clean leeks...Leeks have a lot of dirt in their layers so they need extra care to clean. Here's the method I always use to make sure mine are squeaky clean every time:
Cut the tough green tops away (freeze those to use for broth another day), and trim the hairy root away. Then cut the white in half lengthwise. Now cut into half-moons. Place the half-moons into a large bowl and fill with fresh water. Use your hands to gently separate the layers - the agitation will cause dirt to loosen and fall to the bottom of the bowl. Scoop the leeks out and discard the dirty water. Repeat with fresh water 2-3 times until there's no more dirt in the bowl. Drain the leeks and they are ready to use!
#colcannon #instantpot #mashedpotatoes #irishfood
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Today’s Ingredients:
4 oz bacoon
4 TB butter
2 cups leeks, thinly sliced
2 cups cabbage, thinly sliced (green or savoy)
2 cup kale, chopped
1 cup chicken broth
4 garlic cloves, minced
3 lbs russet potatoes, peeled and cut into ¾” cubes (yukons or reds would work fine)
1 tsp salt
½ tsp black pepper
1 cup heavy cream, room temperature (or milk if you prefer)
extra salt and pepper according to taste (1 TB salt and 1 tsp black pepper in the video)
toppings: crispy bacon, fresh parsley, chopped scallions, butter
Instructions: 5 minutes high + QPT
1. Heat the Instant Pot on the highest sauté setting and add the bacon when the display reads “HOT.” Cook, stirring occasionally, until the bacon is crispy. Move the bacon to a paper towel lined plate and reserve for a topping later.
2. Add 2 tablespoons butter and allow to melt. Then add the leeks, cabbage, and kale and cook for just a few minutes until slightly softened, stirring once or twice. This should only take about 3-5 minutes.
3. Add chicken broth and deglaze the bottom of the pot. Make sure to scrape up any stuck-on bits to avoid a “BURN” warning later.
4. Add garlic, potatoes, salt, pepper, and remaining 2 tablespoons butter. No need to stir, simply add in layers with garlic on the bottom and butter on top.
5. Lock and seal the lid and cook for 5 minutes on high pressure followed by a quick pressure release.
6. Add heavy cream (or milk).
7. Use a potato masher to mash as smooth or chunky as you like. [No need to move anything to another bowl – you can mash directly in the Instant Pot liner.]
8. Taste and add salt, pepper, butter or cream to your liking. [I added about 1 TB salt and 1 tsp black pepper in the video.]
9. Serve warm with optional toppings such as bacon, parsley, scallions, and extra butter. ENJOY!
How to cook Corned Beef Sliders w/ Colcannon Potatoes episode
Chef KG gives a live cooking tutorial with step by step instructions on how to cook corned beef sliders with concannon potatoes! #cooking, #seafood, #dinner, #chef, #dinnerideas, #food network, #how to, #meal preparation, #diet, #BBQ, #barbecue, #cookout, #recipe, #food, #what to eat, #hungry, #Steak, #Crab, #food truck, #lunch, #breakfast, @FoodNetwork, #slider