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Loading...| 2 lb red potatoes, cut into large chunks | |
| 3/4 cup milk, warmed | |
| 2 tsp salt, divided | |
| 6 Tbl Irish Butter like Kerrygold, plus additional melted butter | |
| 3 Tbl Roasted Garlic Extra Virgin Olive Oil | |
| 1/2 cup chopped onion | |
| 1/2 oz Spud Spice | |
| 6 cups finely shredded green cabbage (or one 10-oz. pkg.) | |
| 1 cup shredded white Irish cheese | |
| 1/2 tsp ground black pepper | |
| Roasted Garlic Sea Salt |
Colcannon is the ultimate in Irish comfort food. This traditional St. Patrick’s Day dish combines mashed potatoes with cabbage or kale. Lots of Irish butter and cheese dot this dish, and we bring in our Roasted Garlic Extra Virgin Olive Oil and Spud Spice to round out the flavors. Finish it off with our Roasted Garlic Sea Salt for a warm, satisfying side.
Adapted from Deidre Cronin’s Traditional Irish Colcannon in The Advocate
| 1. | Add butter and Roasted Garlic Extra Virgin Olive Oil to a large skillet and heat until the butter is melted. Add the onion and cook 10 minutes, until very soft. Add cabbage or kale plus 1 tsp salt and cook for 5 minutes more or until very soft. Set aside. |
| 2. | Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding warm milk and 1 tsp salt. Stir the Spud Spice into the warm potatoes. |
| 3. | Stir cabbage/kale mixture and cheese into hot potatoes and season with pepper. |
| 4. | Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well and season with Roasted Garlic Sea Salt. |
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