Colcannon
By
Chacha McGrael
@ChachaMcGrael
1
This is a very comforting dish and very flavorful even if it isn't St Patrick's Day. It's really easy to make it. I make colcanon pancakes with the leftovers and serve them topped with sour cream.
Ingredients
- 4 large
- russet potatoes, peeled and cut into 1-inch pieces
- 2 clove
- garlic, peeled and smashed
- kosher salt
- 1 stick
- unsalted butter, cubed, plus 4 more tablespoons, at room temperature
- 1 c
- hot half-and-half
- freshly ground black pepper
- 1 small
- cabbage head, baked, recipe follows
- 1/2 lb
- bacon, cut into 1-inch pieces
- 1 large
- onion, finely sliced
- chopped flat-leaf parsley (leaves only), for garnish, optional
- 1 small
- small head of cabbage, cored and thinly shredded (as for coleslaw)
- good-quality sweet paprika (preferably hungarian or spanish)
- kosher salt
- freshly ground black pepper
- 1 stick
- unsalted butter, cubed, plus extra for greasing casserole, at room temperature
- 1 c
- good-quality stock (preferably homemade)
FOR THE CABBAGE
How to Make Colcannon
- 1Preheat oven to 350 degrees F.
- 2For the cabbage:
- 3Grease a two-and-one-half-quart covered casserole and set aside.
- 4Season cabbage well with paprika, salt, and black pepper.
- 5Add cabbage and butter to the casserole.
- 6Cover casserole and bake for 50 minutes, stirring occasionally.
- 7For the Potatoes:
- 8Place potatoes, garlic and 2 tablespoons of butter and in a pot of well-salted water (Note: The water should be salty. Taste it. If the water is under seasoned at this point it will be hard to have a well seasoned end product.)
- 9Bring the water to a boil over medium heat. Cover and cook for 20 to 25 minutes, or until very tender.
- 10Meanwhile, Cook bacon in a 10 inch skillet until it is brown and crispy.
- 11Using slotted spoon remove bacon to a bowl, leaving fat in pan.
- 12Add the sliced onions to the hot bacon fat. Season well with salt and black pepper. Cook for 10 minutes or until brown spots appear, stirring frequently.
- 13When the potatoes are done, drain well in a colander. Return to the pot and steam over low heat until any remaining water evaporates.
- 14Mash the potatoes until smooth using a potato masher.
- 15Gradually add 1/3 of the stick of butter and hot half-and-half and stir vigorously into the potatoes. Repeat this process 2 more times until all of the half-and-half and butter has incorporated.
- 16Season well with black pepper.
- 17To assemble:
- 18Melt the remaining 2 tablespoons butter and set aside.
- 19Add the baked cabbage, onions and bacon to the mashed potatoes.
- 20Taste and add extra salt and black pepper only if required.
- 21Transfer to a serving bowl. Make an indentation on the top by swirling a wooden spoon. Pour the melted butter over. Sprinkle with parsley and serve.
