A Potato Lover’s Dream: Colcannon, Three Ways

Kimchi Colcannon
Garlic, Scallion, Butter

Green Cabbage & Leek Colcannon
Chick Peas, Olive Oil, Nutmeg, Garlic

Southern Greens Colcannon
Mustard, Turnip, Collards, Spinach
Guinness Gravy

I am of Russian, Romanian, English, and German descent. But on March 17th I will be Irish. In the spirit of St. Paddy’s Day, I’ve been playing with potatoes. Mashed potatoes. Been taking the famous Irish potato & cabbage dish, colcannon, and giving it my spin. I was going to share one recipe, but honestly, I can’t pick just one. Spicy fermented garlicky kimchi with butter and scallion? Green cabbage and leek flavored with nutmeg, studded with chick peas? Loads of dark leafy greens with Guinness gravy? Please, you pick. . .

The Colcannon Recipes

All the recipes start with five medium russet potatoes. Peel the potatoes, then slice them into quarters. Place potatoes in a medium saucepan, cover with cold water, add salt to taste,  bring to a boil then reduce heat and cook until tender. Drain in a colander and let the steam escape. Once dry, put potatoes back in the pot and mash with a potato masher. Then see the following recipes on how to proceed.

Kimchi Colcannon

Heat a generous drizzle of olive oil in a medium pot.
Add 3 cloves of chopped garlic and saute for about one minute.

Add about 1 1/2 c. chopped napa cabbage kimchi plus its juice.
Saute the kimchi for a couple minutes.

Meanwhile add butter to the mashed potatoes.
Add the potatoes to the kimchi and mash together.
Season to taste with salt and pepper.

Place the kimchi colcannon in a serving bowl, top with butter and plenty of sliced scallions.

Cabbage & Leek Colcannon with Chick Peas

Place 3 cups of shredded green cabbage and one sliced leek in a medium saucepan.
Add 2 T. olive oil and 1 cup of milk.
(A vegan version can substitute cashew cream for the milk).

Season with fresh grated nutmeg and salt to taste.
Cook over medium-low heat, stirring occasionally,
until the cabbage and leek are tender, about 15 minutes.

Fold mashed potatoes and one can of rinsed chick peas into the cabbage mixture.

To serve, mound the cabbage leek colcannon in a serving bowl.
Drizzle with olive oil and sprinkle with salt and fresh ground pepper.

Southern Greens Colcannon with Guinness Gravy

In a large saucepan, saute one sliced leek in olive oil until tender.
Add 3 chopped garlic cloves and saute for another minute.
Add 2 cups of chicken broth and bring to a boil.

Add one lb. of chopped southern greens (a mixture of mustard, turnip, collards, spinach).

Lower the heat and cook uncovered for 35 minutes, stirring occasionally, until the greens are tender and most of the liquid has evaporated. Season with salt and pepper.

Add 3/4 cup of milk/half and half/ or cashew cream and heat through.

Fold mashed potatoes into the southern greens mixture.

The Guinness Gravy recipe comes from longtime blogger and fabulous cook, Claudia at What’s  Cooking Italian Style Cuisine blog here.

• 2 cups beef broth
• 1 cup Guinness beer
• 2 cloves minced garlic
• 1 onion coarsely chopped
• 2 tablespoons corn starch mixed with 3 tablespoon cold water
• 2 tablespoons butter

“Melt butter in the saucepan, add garlic and onions saute a few minutes till softened. Add the beer and broth. Simmer around 10 minutes on medium heat. Add the cornstarch mixture to thicken, continue cooking to desired thickness. We like ours thick so I cook it longer until it’s nice and thick not soupy. If you have to, make another round of cornstarch and water combination to add in.”

She’s got some fun recipes featuring Guinness. Check out her Crockpot Corned Beef with Guinness Beer recipe here!

Erin Go Bragh! Happy St. Patrick’s Day!