They Call Me Oystergirl

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By Vanessa Query — March 13, 2013 Filed Under: Dairy-free, Gluten-free, Grain-free, Paleo, Primal, Recipes, Vegetarian

Irish Colcannon (mashed potatoes and cabbage) Recipe

Irish Colcannon (mashed potatoes & cabbage) (They Call Me Oystergirl)

I originally learned how to make colcannon from Irish movies. “Learned” is a strong word. Basically, I found out there was an Irish dish that consisted of mashed potatoes and cabbage.

When I made it, people would say, “Why is this so good?? What’s in this?” I would tell them the ingredients, which they hardly believed: potatoes, cabbage, salt, pepper. That’s it.

I have since learned more traditional, regional variations (which I’ll tell you about at the end of this post), but I always go back to my original, very simple recipe.

Ingredients

  • five medium-sized potatoes
  • one smallish head of cabbage
  • whatever you like to add to your mashed potatoes: cream, garlic…
  • salt and pepper to taste

Instructions

1. Boil the potatoes until they’re soft. Actually, I usually just microwave them now. I know, I know. But sometimes I like to take the easy way out. Chop them up so the skin pieces aren’t too big.

Irish Colcannon - potatoes (Unchained Sunday)

2. Coarsely chop the cabbage, then boil it with salt and pepper until it’s soft.

Irish Colcannon - cabbage (Unchained Sunday)

Irish Colcannon - cabbage (Unchained Sunday)

3. Mash the potatoes, after adding anything extra you might like (this time, I added cream and garlic powder). I like them more smashed (chunky) than mashed, but that’s totally subjective.

Irish Colcannon - mashed potatoes (Unchained Sunday)

4. Strain the cabbage, then add it to the potatoes.

5. Mix it up. Eat it up.

Irish Colcannon - mashed potatoes and boiled cabbage (Unchained Sunday)

Traditional variations include the addition of poached leeks, scallions, onions, chives; using kale instead of cabbage; adding mace (a nutmeg-like spice). Malachi McCormick’s Irish Country Cooking taught me to add a layer of cheese, then bake it.

I recommend all these variations, and hope you’ll share your own!

(Shared with Fight Back Friday.)



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Comments

  1. thewellflouredkitchen says

    March 15, 2013 at 11:20 am

    I love Colcannon, and I haven’t made it in so long! Guess what’s for supper Sunday- Thanks for reminding me.

    • Vanessa Query says

      March 15, 2013 at 2:13 pm

      You’re welcome, and thank you!
      I’d be curious to hear how you make it and how it comes out.

Trackbacks

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