Colcannon

Traditionally in Ireland, colcannon would be served at Halloween and the cook would hide charms or coins in the smashed potatoes which if you found, shockingly, would bring you good luck.  A lot of people combine colcannon and champ in their heads. What makes colcannon different is the addition of cabbage or kale or chard where champ is pretty much green onion mix exclusively.

We like to serve this every St. Patrick’s day and when we have the end of season abundance of potatoes and kale or cabbage from our garden.

Colcannon

4 floury potatoes, such as russets or yukons, cut into chunks
4 T salted butter
2/3 c cream
1/2 head of green or white cabbage (OK to sub kale or chard here)
6 scallions, finely chopped
salt and pepper

Cook the potatoes in salted boiling water for 15-20 minutes. Strain well and mash. Season with salt and pepper and then add butter and cream and then stir well.

Cut cabbage into quarters and remove the core and then shred into thin ribbons. Cook cabbage in boiling water for 1-2 minutes until soft. Drain.

Mix potato and cabbage and then stir in the scallions. Season with salt and pepper.