Colcannon is pure comfort food. At it’s absolute best.
I have such fond memories of growing up in Ireland, and the one that stands out the most is enjoying a big steaming hot bowl of colcannon while the rain pelted down outside. Apparently it is a St Patrick’s day favourite, however we were usually out at the local St Paddie’s Day festival and the (family friendly) pubs, so I assume we were eating sausages and chips, rather than anything home-cooked. For us, Colcannon was more of a comforting meal in itself, and we enjoyed it quite regularly.
I recently realised I have never actually made colcannon for my kids or husband before, so I was super excited to try it out on them. The kids definitely don’t share my Irish blood, as neither are fans of potatoes (blasphemy), but they shovelled this down after a day out exploring at the park.
By the way, just so you know, this is the perfect hangover food! So if you happen to do too much celebrating this St Patricks Day, get a bowl of this into you, and you will be set (speaking from
a lot of experience in my college years).
If you are vegan, and still want to enjoy some colcannon (and why wouldn’t you?), you are in luck! I gave it a bit of an experiment, and if you sub in the butter for 3 tbsp dairy free milk and add 1-2 tbsp nutritional yeast, you can get a similar flavour.
Leftovers? (how is that even possible?) Be sure to check out these Colcannon Tater Tots – they are a quick and easy way to use up those leftovers that the whole family will devour hot from the oven.
Looking for some lighter green food inspiration? Check out these recipes:
Do you have any plans for St Patrick’s Day this year? Make sure you enjoy some Colcannon with a side of homemade sausages for the occasion 🙂 Happy eating
- 2 lbs potatoes of choice washed well and cut into large chunks (I used sierra red because I love the flecks of red skin in the dish)
- 2 whole cloves of garlic peeled, not minced
- 4 tbsp good quality butter cubed. Plus more for serving
- 1 tbsp avocado oil
- 1 large leek white and light green parts only, sliced thinly
- 1/2 head cabbage sliced thinly
- 3 spring onions sliced thinly including the green bits
- Salt to taste
- Put the cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by at least an inch. Add 1 tbsp of salt, and bring to a boil. Boil until tender, about 15-20 mins. Once cooked, drain in a colander
- While potatoes are cooking, heat the avocado oil in a medium saucepan. Once hot, add in the leeks and cabbage and cook until wilted, and most of the liquid has been absorbed, about 4 mins. Remove from heat
- Pop the drained potatoes back into the medium pot, add in the cubed butter, the cooked greens mixture and the chopped spring onions. Mash with a potato masher until really smooth and creamy. Add salt to taste and serve hot with a small indentation in top and a small knob of butter popped in there
Caution: do not chop the potatoes too small or they will turn to watery mush and the result will not be as creamy