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
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4 largerusset potatoes, peeled and cut into 1-inch pieces
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2 clovegarlic, peeled and smashed
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·kosher salt
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1 stickunsalted butter, cubed, plus 4 more tablespoons, at room temperature
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1 chot half-and-half
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·freshly ground black pepper
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1 smallcabbage head, baked, recipe follows
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1/2 lbbacon, cut into 1-inch pieces
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1 largeonion, finely sliced
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·chopped flat-leaf parsley (leaves only), for garnish, optional
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FOR THE CABBAGE
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1 smallsmall head of cabbage, cored and thinly shredded (as for coleslaw)
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·good-quality sweet paprika (preferably hungarian or spanish)
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·kosher salt
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·freshly ground black pepper
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1 stickunsalted butter, cubed, plus extra for greasing casserole, at room temperature
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1 cgood-quality stock (preferably homemade)
How to Make Colcannon
- Preheat oven to 350 degrees F.
- For the cabbage:
- Grease a two-and-one-half-quart covered casserole and set aside.
- Season cabbage well with paprika, salt, and black pepper.
- Add cabbage and butter to the casserole.
- Cover casserole and bake for 50 minutes, stirring occasionally.
- For the Potatoes:
- Place 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.)
- Bring the water to a boil over medium heat. Cover and cook for 20 to 25 minutes, or until very tender.
- Meanwhile, Cook bacon in a 10 inch skillet until it is brown and crispy.
- Using slotted spoon remove bacon to a bowl, leaving fat in pan.
- Add 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.
- When the potatoes are done, drain well in a colander. Return to the pot and steam over low heat until any remaining water evaporates.
- Mash the potatoes until smooth using a potato masher.
- Gradually 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.
- Season well with black pepper.
- To assemble:
- Melt the remaining 2 tablespoons butter and set aside.
- Add the baked cabbage, onions and bacon to the mashed potatoes.
- Taste and add extra salt and black pepper only if required.
- Transfer 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.
