What you'll need
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Table salt
- 12 tablespoons unsalted butter (melted)
- 1 cup half & half, warmed
Ground black pepper
- 1 head Savoy cabbage, cored and shredded
- 2 leeks, cleaned and finely sliced, white and light green parts only
- 4 tablespoons unsalted butter (to use with cabbage and leeks)
- 2 scallions, green parts only, chopped
The method
Directions
- 01
Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes.
- 02
Meanwhile, bring 1/2 cup water and 2 tablespoons of the butter to a boil in a large saucepan over medium-high heat. Add cabbage, reduce heat to medium-low, and cook until just tender, about 15 minutes. Drain well, discarding liquid, and set aside.
- 03
Melt remaining 2 tablespoons of the butter in a medium skillet over medium-high heat. Add leeks and sauté until just softened, about 2 minutes. Add leeks to the cabbage mixture.
- 04
Combine half & half and butter in small saucepan and keep warm until potatoes are done.
- 05
When potatoes are done, turn off burner, drain and return the saucepan to still-hot burner. Using potato masher, mash potatoes until a few small lumps remain. Gently mix in melted butter mixture; using rubber spatula, gently fold in cabbage, leeks and scallion greens until just incorporated. Adjust seasoning with salt and pepper; serve immediately.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Every Irish family has its own colcannon recipe, since it's a classic comfort food in Ireland. I first discovered this unique potato dish on a trip to Dublin - you can read about the trip and my visit to the Merrion Hotel on One for the Table's site:
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Table salt
- 12 tablespoons unsalted butter (melted)
- 1 cup half & half, warmed
Ground black pepper
- 1 head Savoy cabbage, cored and shredded
- 2 leeks, cleaned and finely sliced, white and light green parts only
- 4 tablespoons unsalted butter (to use with cabbage and leeks)
- 2 scallions, green parts only, chopped
Cook Like James · The method
Directions
- 1
Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes.
- 2
Meanwhile, bring 1/2 cup water and 2 tablespoons of the butter to a boil in a large saucepan over medium-high heat. Add cabbage, reduce heat to medium-low, and cook until just tender, about 15 minutes. Drain well, discarding liquid, and set aside.
- 3
Melt remaining 2 tablespoons of the butter in a medium skillet over medium-high heat. Add leeks and sauté until just softened, about 2 minutes. Add leeks to the cabbage mixture.
- 4
Combine half & half and butter in small saucepan and keep warm until potatoes are done.
- 5
When potatoes are done, turn off burner, drain and return the saucepan to still-hot burner. Using potato masher, mash potatoes until a few small lumps remain. Gently mix in melted butter mixture; using rubber spatula, gently fold in cabbage, leeks and scallion greens until just incorporated. Adjust seasoning with salt and pepper; serve immediately.
Every Irish family has its own colcannon recipe, since it's a classic comfort food in Ireland. I first discovered this unique potato dish on a trip to Dublin - you can read about the trip and my visit to the Merrion Hotel on One for the Table's site:
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Table salt
- 12 tablespoons unsalted butter (melted)
- 1 cup half & half, warmed
Ground black pepper
- 1 head Savoy cabbage, cored and shredded
- 2 leeks, cleaned and finely sliced, white and light green parts only
- 4 tablespoons unsalted butter (to use with cabbage and leeks)
- 2 scallions, green parts only, chopped
Directions
- 1
Place potatoes in large saucepan; add cold water to cover by 1 inch and 1 tablespoon salt. Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes.
- 2
Meanwhile, bring 1/2 cup water and 2 tablespoons of the butter to a boil in a large saucepan over medium-high heat. Add cabbage, reduce heat to medium-low, and cook until just tender, about 15 minutes. Drain well, discarding liquid, and set aside.
- 3
Melt remaining 2 tablespoons of the butter in a medium skillet over medium-high heat. Add leeks and sauté until just softened, about 2 minutes. Add leeks to the cabbage mixture.
- 4
Combine half & half and butter in small saucepan and keep warm until potatoes are done.
- 5
When potatoes are done, turn off burner, drain and return the saucepan to still-hot burner. Using potato masher, mash potatoes until a few small lumps remain. Gently mix in melted butter mixture; using rubber spatula, gently fold in cabbage, leeks and scallion greens until just incorporated. Adjust seasoning with salt and pepper; serve immediately.
