Colcannon

Name: Colcannon
Ingredients: 1.5 pounds russet potatoes; 1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups); 1 leek, pale-green and white parts only, cut into ½-inch dice; 1 cup milk; 4 tablespoons unsalted butter; 0.25 teaspoon freshly grated nutmeg; Coarse salt

3.4

(128)

10 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

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.

Ingredients

1 ½ pounds russet potatoes
1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)
1 leek, pale-green and white parts only, cut into ½-inch dice
1 cup milk
4 tablespoons unsalted butter
¼ teaspoon freshly grated nutmeg
Coarse salt

Directions

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.
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.
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.
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.