COLCANNON

BALLYMALOE COOKING SCHOOL OF CORK, IRELAND

Serves approximately 8

Songs have been sung and poems have been written about Colcannon. It’s one of Ireland’s most famous traditional potato dishes. It’s comfort food at its very best and can be made with cabbage or kale. Terrific for a party!

Did you ever eat colcannon
When 'twas made with yellow cream
And the kale and praties blended
Like a picture in a dream?
Did you ever scoop a hole on top
To hold the melting lake
Of the clover-flavoured butter
Which your mother used to make?

1 lb. kale or Savoy or spring cabbage
3 lbs. “old” potatoes, e.g. Golden Wonders or Kerrs Pinks
1 cup boiling milk, approximately
1 ounce scallion or spring onion, optional
Salt and freshly ground pepper
½ stick butter, approximately

Scrub the potatoes, put them in a saucepan of cold water, add a good pinch of salt, and bring to the boil. When the potatoes are about half cooked (about 15 minutes for “old” potatoes), strain off two-thirds of the water, replace the lid on the saucepan, put onto a gentle heat, and allow the potatoes to steam until they are cooked.

Remove the dark outer leaves from the cabbage. Wash the rest and cut into quarters, remove the core and cut finely across the grain. Cook in a little boiling salted water or bacon cooking water until soft. Drain, season with salt, freshly ground pepper, and a little butter. If using kale, remove the central rib. Cook the kale in a large pot of boiling salted water until tender. This may take 8 to 10 minutes, depending on the type and maturity of the kale. Curly kale is sweetest after it has been mellowed by a few night frosts.

When the potatoes are just cooked, put the milk and the finely chopped scallions into a saucepan and bring to the boil. Pull the peel off the potatoes and discard, mash quickly while they are still warm and beat in enough boiling milk to make a fluffy puree. (If you have a large quantity, put the potatoes in the bowl of a food mixer and beat with the spade.) Then stir in the cooked cabbage and taste for seasoning. For perfection, serve immediately in a hot dish with a lump of butter melting in the center.

Colcannon may be prepared ahead up to this point and reheated later in a moderate oven 350º F, for 20 to 25 minutes. Cover while reheating so it doesn't get too crusty on top.