Chef John’s Colcannon

Introduction & Inspiration

Colcannon is a traditional Irish dish, a comforting and flavorful combination of mashed potatoes and kale (or cabbage). This version, inspired by Chef John’s recipe, takes the classic to a new level by pureeing the kale, leeks, and green onions with butter, creating a vibrant green and incredibly smooth mixture that’s then stirred into the mashed potatoes. It’s a delicious and satisfying side dish, perfect for St. Patrick’s Day or any time of year.

My inspiration comes from a love of Irish cuisine and a desire to share a recipe that’s both authentic-tasting and relatively easy to make. Colcannon is one of those dishes that’s more than the sum of its parts. The simple ingredients combine to create something truly special.

I also appreciate Chef John’s approach to cooking, which emphasizes clear instructions and flavorful results. This recipe is a great example of how a few simple techniques, like pureeing the greens, can elevate a traditional dish.

It’s a perfect side dish.

Nostalgic Appeal

Colcannon, for many, evokes feelings of comfort, tradition, and perhaps memories of family meals or travels to Ireland. It’s a dish that’s deeply rooted in Irish culture and history.

The combination of creamy mashed potatoes and flavorful greens is universally appealing. It’s a dish that’s both satisfying and nourishing.

This recipe taps into that sense of nostalgia and comfort, offering a way to enjoy a classic Irish dish with a modern twist. The vibrant green color and smooth texture of the kale mixture add a touch of elegance, while still retaining the comforting familiarity of traditional colcannon.

It reminds good memories.

Homemade Focus

This Colcannon recipe is all about the homemade goodness. We’re starting with simple, fresh ingredients – potatoes, kale, leeks, green onions – and transforming them into a flavorful and satisfying side dish.

I believe that homemade mashed potatoes are always superior to instant or pre-made versions, and the same goes for the kale mixture. Taking the time to cook the vegetables and puree them with butter creates a depth of flavor and texture that you just can’t get from a shortcut.

The process of boiling the potatoes, cooking the greens, blending them into a smooth puree, and then combining everything together is a labor of love. But the result – a creamy, flavorful, and visually stunning colcannon – is well worth the effort.

It is better to make it fresh.

Flavor Goal

The primary flavor goal for this Colcannon is to achieve a balance of creamy, buttery, savory, and slightly earthy flavors, with a hint of sweetness from the leeks and a fresh, oniony bite from the green onions.

The russet potatoes provide the creamy base for the dish.

The butter adds richness and flavor.

The kale provides an earthy and slightly bitter flavor that’s balanced by the sweetness of the leeks.

The leeks add a subtle sweetness and a delicate onion flavor.

The green onions provide a fresh, oniony bite and a pop of color.

The heavy cream adds extra creaminess and richness.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Russet potatoes, peeled and quartered: Russet potatoes are ideal for mashed potatoes because they have a high starch content, which creates a light and fluffy texture. You can also use Yukon Gold potatoes, but the texture will be slightly creamier.
• Butter: Adds richness and flavor to both the potatoes and the kale mixture. Use unsalted butter so you can control the overall saltiness of the dish.
• Kale, trimmed and chopped: Provides an earthy and slightly bitter flavor. You can use any type of kale, such as curly kale, lacinato kale (dinosaur kale), or Red Russian kale.
• Leek, light parts only, rinsed and chopped: Adds a subtle sweetness and a delicate onion flavor. Make sure to rinse the leek thoroughly to remove any dirt or sand.
• Green onions (scallions), chopped, white and green parts separated: The white parts are cooked with the kale and leeks, adding to the overall flavor of the puree. The green parts are used as a garnish, adding a fresh, oniony bite.
• Salt and ground black pepper: For Seasoning
• Heavy whipping cream: Adds extra creaminess and richness to the mashed potatoes.
• Green Onions For Garnish.

Essential Equipment

You’ll need a few basic kitchen tools:

• Large pot: For boiling the potatoes and the kale mixture.
• Colander: For draining the potatoes and the kale mixture.
• Large bowl: For mashing the potatoes.
• Potato masher: For mashing the potatoes.
• Blender or food processor: For pureeing the kale, leeks, and green onions.
• Measuring cups and spoons: For accurate measurements.
• Cutting board and knife: For chopping the vegetables.
• Wooden spoon or spatula: For stirring.

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

• 3 large russet potatoes, peeled and quartered
• 2 tablespoons butter at room temperature
• 4 ounces kale, trimmed and chopped
• 1 leek, light parts only, rinsed and chopped
• 1 bunch green onions, chopped, white and green parts separated
• 2 tablespoons butter at room temperature
• Salt and ground black pepper to taste
• 1/4 cup heavy whipping cream
• 2 tablespoons butter, for serving
• 1/4 cup green onions to garnish

Step-by-Step Instructions

Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Cook Potatoes

Boil the peeled and quartered russet potatoes in a large pot of salted water until tender, about 10 minutes. The potatoes should be easily pierced with a fork.

Step 2: Drain and Mash Potatoes

Drain the potatoes well and transfer them to a large bowl.

Add 2 tablespoons of butter (at room temperature) to the potatoes.

Lightly mash the potatoes with a potato masher. Don’t over-mash them at this stage; you’ll be mixing them further with the kale mixture.

Step 3: Cook Kale and Leeks

While the potatoes are cooking, prepare the kale mixture.

Boil the chopped kale and chopped leeks in a large pot of water until tender, 5 to 7 minutes.

Step 4: Drain and Blend Kale Mixture

Drain the kale and leeks well.

Transfer the cooked kale and leeks to a blender or food processor.

Add the white parts of the chopped green onions and 2 more tablespoons of butter.

Blend until smooth, scraping down the sides of the blender as needed. The mixture should be a vibrant green puree.

Step 5: Combine Potatoes and Kale Mixture

Stir the pureed kale mixture into the bowl with the mashed potatoes.

Continue to mash and stir until everything is well combined and the potatoes are evenly colored with the green puree.

Step 6: Season and Add Cream

Season the colcannon with salt and ground black pepper to taste.

Add the heavy cream and stir until the desired texture is achieved. You can add more or less cream depending on your preference.

Step 7: Serve

Transfer the colcannon to a serving bowl.

Top with the remaining 2 tablespoons of butter (cut into pats) and the chopped green parts of the green onions.

Serve hot.

Enjoy this creamy, flavorful, and vibrant Colcannon!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My potatoes are watery.

Solution: Make sure you drain the potatoes very well after cooking. You can also return the drained potatoes to the pot and cook them over low heat for a minute or two to dry them out further.

Problem: My kale mixture is too thick.

Solution: Add a little bit of water or vegetable broth to the blender, a tablespoon at a time, until the mixture reaches your desired consistency.

Problem: My colcannon is bland.

Solution: Add more salt, pepper, or butter. You can also add a pinch of garlic powder or onion powder for extra flavor. Problem: The texture is not good.

Solution: Make sure you don’t overcook the potatoes

Tips and Variations

Here are some tips and variations to customize your Colcannon:

Tip: For the best flavor, use high-quality ingredients, especially the butter and potatoes.

Tip: Don’t over-mash the potatoes. You want them to be creamy, but not gluey.

Variation: Use cabbage instead of kale. Traditionally, colcannon can be made with either kale or cabbage.

Variation: Add cooked and crumbled bacon (for non-vegans) or sausage to the colcannon for extra flavor and protein.

Variation: Add shredded cheddar cheese or other cheese to the mashed potatoes for a cheesy colcannon.

Variation: Add a pinch of nutmeg or other spices to the mashed potatoes.

Variation: For a vegan version, use plant-based butter and plant-based cream.

Variation: Sautee some garlic, with the leek.

Serving and Pairing Suggestions

Colcannon is traditionally served as a side dish, but it can also be a meal on its own. Here are some serving and pairing suggestions:

• Serve with Irish stew or other hearty stews.
• Serve with roasted meats, such as lamb, beef, or pork.
• Serve with sausages or bangers.
• Serve with fried eggs for a hearty breakfast or brunch.
• Serve as a side dish for fish or chicken.
• Pair with a glass of Irish stout beer or a dry cider.

Nutritional Information

Nutritional information will vary slightly depending on brands and specific preparation.

Here’s an approximate nutritional breakdown per serving (assuming 6 servings):

• Calories: 250-300
• Fat: 10-15g
• Saturates: 6-9g
• Protein: 4-6g
• Carbohydrates: 30-40g
• Fiber: 4-6g
• Sugar: 3-5g
• Sodium: 200-300mg (depending on the salt added)

This Colcannon is a good source of carbohydrates and fiber. It also provides vitamins and minerals from the potatoes, kale, leeks, and green onions.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Colcannon by boiling and mashing russet potatoes, cooking kale and leeks, pureeing them with butter and the white parts of green onions, combining the puree with the mashed potatoes, seasoning with salt, pepper, and cream, and topping with butter and the green parts of the green onions.

Q&A:

Q: Can I make colcannon ahead of time?

A: Yes, you can make colcannon ahead of time and reheat it before serving. Store it in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little bit of milk or cream if needed to restore the creamy texture.

Q: Can I freeze colcannon?

A: Yes, you can freeze colcannon, although the texture may change slightly upon thawing. Let it cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Q: Can I use a different type of potato?

A: Yes, you can use Yukon Gold potatoes instead of russet potatoes. Yukon Gold potatoes will result in a creamier colcannon.

Q: I don’t have a blender. Can I still make this recipe?

A: Yes, you can chop the cooked kale, leeks, and green onions very finely and then mash them into the potatoes. The texture won’t be as smooth, but the flavor will still be delicious.

Q: How can I store the leftovers? A: In the fridge, in an airthight container.