Colcannon
Cuisine of Scotland Colcannon is a rich mashed potato dish with cabbage, butter, and other ingredients. It's very easy to make and is a nice change from ordinary mashed potatoes. Its sloppiness is balanced by the crunch of the cabbage, and it should taste a little peppery.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 10 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
The mixture may be turned into a greased pie dish, sprinkled with grated cheese, dotted with butter or margarine, and browned in a hot oven.
Is especially good with dark greens such as savoy cabbage or kale.
The Gouda is an innovation—leave it out, if you don't want the dish too rich.
The oven heating is ideally done along with the final stage of your roast meat.
Seasoning is very important: bear in mind that the cheese has plenty of salt.
The perfect colcannon has a butter sogginess at the bottom of the bowl when removed from the oven.
Adapted from the source recipe's notes.Method
- 01
Boil or steam the potatoes until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble.
- 02
Mash the crumbled potatoes up with a fork and season with the salt, pepper, and mace/paprika, before stirring in the cream.
- 03
Add 100 g of the butter in pieces and put the lid back on, leaving the butter to melt, then stir. Transfer the mix to a clean bowl.
- 04
Blanch the cabbage in boiling water for 2 minutes and drain.
- 05
Fry the leeks in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes.
- 06
Spoon the cabbage into the bowl and mix with the mashed potatoes.
- 07
Stir the gouda into the mix, leaving a little to coat the top. Put the bowl in an oven on 2/3 heat for 20 minutes or until the cheese is melted.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Alison Cassidy; view original image record .
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