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Colcannon

This traditional Irish potato dish can be assembled up to two hours ahead and browned just before serving.

  • servings: 4

Ingredients

  • 1 1/2 pounds russet potatoes
  • 1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)
  • 1 leek, pale-green and white parts only, cut into 1/2-inch dice
  • 1 cup milk
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon freshly grated nutmeg
  • Coarse salt

Directions

  1. Step 1

    Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.

  2. Step 2

    Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.

  3. Step 3

    Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.

  4. Step 4

    Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired.

Source
Martha Stewart Living, March 2003

Reviews (21)

  • 14 Mar, 2014

    My entire family liked this recipe! It was a great way to do a different dinner than just regular corned beef & cabbage for St. Patrick's Day. I doubled the recipe & added a bit more butter than it called for, which made it even better. I will be making this again, and again.

  • 18 Mar, 2013

    Wonderful addition to our vegetarian St. Patrick's Day feast!

  • 17 Mar, 2013

    I've made this recipe for St. Patrick's Day the past 4 years- it's fool proof! I never have fresh grated nutmeg around though (who does?) but I sub 1/2 tsp of pumpkin pie spice that I always have on hand, and it turns out delicious! There is never any left. Definitely worth doubling.

  • 17 Jul, 2010

    Great simple flavors that stand out. I took my spoon and created a 'fan' in the mixture before baking. Highly recommend this for potato lovers.

  • 17 Mar, 2010

    This was easy to make and DELICIOUS! Made it just the way the recipe called for. The perfect dish with corned beef and yummy soda bread.

  • 15 Mar, 2010

    I made this for my family last year and they loved it. This year I am making it for a work potluck. I am confident folks will love it.

  • 14 Mar, 2010

    Made it for St. Patricks day last year and everyone loved it. Making it again this year :) Mmmm

  • 14 Mar, 2010

    Made it for St. Patricks day last year and everyone loved it. Making it again this year :) Mmmm

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 17 Mar, 2009

    Delicious. We had this for dinner last night, and it was wonderful with corned beef. I made it at lunchtime and chilled it in the refrigerator until about 2 hours before dinner. I heated it in a slow oven for that time and placed it under the broiler. It was fine. We will have this again.

  • 5 Jun, 2008

    don't be afraid to make this! It looks questionable but I made it and it turned out so so good! I'ts hard for people to shy away from their regular mashed potatos but everyone loved this dish. Use heavy cream instead of milk.