April 2022 Newsletter—Colcannon Irish Potatoes Recipe
Colcannon-Irish Potatoes
Serves: 4 to 6
Materials:
- Large pot
- Skillet
- Oven
- Potato masher
- Measuring cup
- Measuring spoons
- Knife
- Cutting board
- Colander
- Vegetable peeler
Ingredients:
- 8 yukon gold, unpeeled and cut into large chunks
- Salt (to taste)
- Black pepper (to taste)
- 5 Tbs unsalted butter
- 5 Tbs olive oil
- 3 cups spinach, chopped
- 3 green onions, sliced
- 1 cup milk
Directions:
- Peel and chop the potatoes. Place the potatoes in a medium pot and cover with cold water to at least one inch above the potatoes. Add in two tablespoons of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork tender. Drain in a colander
- While the potatoes are cooking, prepare the spinach and green onions. Melt the butter in a large skillet and add in the greens. Cook for 3-4 minutes. Add in the green onions and cook for an additional minute.
- Mash the potatoes with a potato masher. Add in the milk and stir until combined. Finally, stir in the cooked greens and green onions. Add salt and pepper to taste and serve warm.
Chef’s Notes:
- For Dairy-free, substitute the milk with the reserved potato starch water from the potato boiling process or use a preferred dairy alternative milk. Omit the butter and use 5 Tbs of olive oil.
- Russet potatoes can be used instead of Yukon golds, for a more traditional version of colcannon
- Kale and cabbage can be used in place of spinach or all three can be used together to increase vegetable intake.
- Colcannon is a mixture of cooked and shredded cabbage and mashed potatoes. The word colcannon is derived from the Gaelic term cal ceannann, which means “white-headed cabbage” — the vegetable most commonly mixed with potatoes in this dish.
Nutrition Facts:
218 Calories 4g Fat 41g Carbs 6g Protein