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Colcannon

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In this traditional Irish dish, potatoes are mashed with cabbage and leeks, then browned under a broiler and served as an accompaniment to lamb. A well of melted butter in the center adds a finishing touch.

  • Servings: 4

Source: Martha Stewart Living, March 2003

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

Cook's Notes

Dish can be assembled up to two hours ahead and browned just before serving.

Reviews Add a comment

  • Ehuber19
    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.
    Reply
  • mmfmarra_843649
    18 MAR, 2013
    Wonderful addition to our vegetarian St. Patrick's Day feast!
    Reply
  • Alison Hylton
    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.
    Reply
  • Tom09
    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.
    Reply
  • MSGODIN
    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.
    Reply
  • MS10525504
    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.
    Reply
  • GeorgeSherbert
    14 MAR, 2010
    Made it for St. Patricks day last year and everyone loved it. Making it again this year :) Mmmm
    Reply
  • GeorgeSherbert
    14 MAR, 2010
    Made it for St. Patricks day last year and everyone loved it. Making it again this year :) Mmmm
    Reply
  • marilynreinema
    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.
    Reply
  • marilynreinema
    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.
    Reply