Written about as early as 1774, colcannon is a classic Irish treat (and the perfect side dish to your corned beef this St. Patrick’s Day!) Every family recipe of colcannon is different, but follows the same basic principals. It’s a mixture of creamy mashed potatoes and kale, cabbage, or any other leafy green of choice.
Prep time: 10 minutes
Cook time: 25 minutes
Yield: Serves 4 (as a side dish)
- 2 lbs of potatoes
- 6 Tbsp unsalted butter (with more butter for serving)
- 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green of your choice
- 3 green onions (including the green onion greens) minced (about 1/2 cup)
- 1 cup milk or cream
- Salt to taste
- Peel and chop the potatoes into large chunks. Place them in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (about 15 to 20 minutes) and drain.
- On medium high heat, heat butter in a pot. Add the greens and cook for 3-4 minutes, or until they are wilted and have given off some of their water. Toss in the green onions and cook 1 minute more.
- Reduce the heat to medium, add milk or cream to the potatoes, and mash well. Add in the greens and mix again.
- Add salt to taste and serve hot, with additional butter in the center.
When pairing wine with colcannon, keep acid in mind. The decadence of the butter and cream are balanced with fresh crisp acidity. An unoaked chardonnay, like Benoni Chardonnay from Oregon, features almost- burgundian freshness, which is perfectly suited for rich colcannon. Another fun option, Irish whiskey of course!
Do you have a family recipe for colcannon, or a favorite wine pairing? You can let us know here (on our blog,) on Facebook or in the store. We are excited to hear from you! We also deliver locally, to Amagansett, East Hampton, Wainscott, Bridgehampton, Southampton, Watermill, Sag Harbor, and Montauk.
–Pauline Fink, Staff