About the Recipe
Colcannon is one of my most favorite side dishes. Hell, I’ve eaten it as a meal. Super simple to make and SOOOOO satisfying!
Ingredients
2 pounds Yukon Gold or Russet potatoes, peeled and cubed
1 large yellow onion, sliced thinly
4 cloves garlic, crushed
1 head of Nappa cabbage, sliced thinly
2 Green Onions sliced on the bias for garnish.
2 tablespoons salt (for the water for the potatoes)
2 teaspoons freshly ground black pepper
¼ cup of chicken stock (for such a small amount, I use ½ teaspoon of Better than
Bullion dissolved in hot water)
Butter (I’m not going to tell you how much to use…it’s mashed potatoes…this is not a time
to judge. I’d start with a stick…as we use it both in the mash and the sauté of the onion
and cabbage.)
Preparation
Set your potatoes to boil in the salted water until fork tender.
During this time, start by sautéing the onions until soft and translucent in about a tablespoon of butter. Once soft and smelling amazing, add the garlic and sauté for a minute. Then add all of your cabbage (it will wilt down considerably) and the stock. cook on low for about 5 minutes. Season with salt and pepper to taste.
Mash your potatoes as you would with only room temperature butter, no milk. Keep them a bit stiff.
Finally, stir in your onion/cabbage mixture and mix thoroughly. Taste for seasonings, adjust if needed, garnish with sliced green onion and serve.