Ireland—Colcannon

Irish Side

Potatoes w/ Cabbage and Leeks
Colcannon
(Serves 6)

A delicious twist on mashed potatoes—divinely Irish.

3 large leeks (white part, finely chopped)
3 T butter
1 small head green cabbage (coarsely chopped)
1/2 C chicken stock
6 medium potatoes
1/2 C hot milk
1/2 tsp. salt
Black pepper to taste
3 T chives (chopped)
Melted butter, optional

Saute leeks in butter in a large skillet for about 5 minutes, till leeks are barely tender. Add cabbage and stock and simmer 15 minutes over low heat or till cabbage is tender.

In the meantime, boil potatoes in salted water until they are soft. Drain and quickly peel. Mash them with milk, salt and pepper until soft but not completely smooth. Add vegetables to potatoes and mix well. Sprinkle with chives.

This dish is traditionally served with a large crater hollowed in the middle and filled with melted butter.

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Tips & Glossary

A special note about these recipes: they came from my friend Nan who lived in Ireland for several years. She married an Irishman, and the two returned to the US with their then-young family. These recipes are some of the family standbys. Nan is both a discerning reader and a wonderful cook.

Irish cooking is quite familiar to many Americans, and so you won't find surprises in the ingredient or spice lists. You probably have much of what's called for in your pantry—or else it's readily available in any grocery store.

Root vegetables are a staple of the Irish: potatoes, carrots, and parsnips are particular favorites. In Ireland, vegetables are served simply, but with lots of butter.

Meats are subjected to the slow-cook method. That's because, historically, the Irish used less-expensive, tougher cuts of meat. Our Irish Lamb Stew, for instance, actually calls for meat from the lamb's neck, not exactly the most tender cut of meat.