In the past, potatoes were always an integral part of dinners in Ireland, and by the mid-18th century colcannon emerged as a staple meal. They mixed potatoes with garden greens, such as kale or cabbage, with the intention to produce a meal hearty enough to keep a working man full for the rest of the day. Colcannon is still a well-loved dish in Ireland, though it is now normally served as a side.
I’m using Irish-grown potatoes and cabbage from my vegetable box in this recipe, and I’m topping the colcannon with a wild garlic butter, but finely chopped scallions can be used in the wild garlic’s place. As wild garlic is only available for a few weeks each year, I normally make a batch of this butter and store it in the freezer to enjoy over the coming months. It pairs perfectly with the creamy mashed potato but works equally well with roasted vegetables.
With a host of wholesome, nutritious ingredients, this colcannon has the makings of the most delicious Irish dish to enjoy this St. Patrick’s Day.
Enjoy!
Nessa x
Colcannon with a Wild Garlic Butter
Ingredients
- 1kg potatoes, peeled and diced
- 250g sweetheart cabbage, finely sliced
- 100ml milk
- 50g butter
- Salt and freshly ground black pepper
For the butter
- 100g butter, softened
- 20g wild garlic leaves
- ½ tsp sea salt
Method
Stir though the steamed cabbage and divide between 4 plates, making a well in the centre of each mound of colcannon. Add a slice of the wild garlic/scallion butter to the well and serve. Enjoy!
Place the peeled and diced potatoes into a metal steamer, with simmering water beneath, and simmer for 20-30 minutes until cooked through.
While the potatoes are cooking, steam the cabbage for about five minutes until a little tender.
To make the wild garlic butter, wash and fully dry the wild garlic leaves – a salad spinner is best for this. Then, finely chop the wild garlic. Add to a bowl with the softened butter and sea salt. Combine well using a wooden spoon. Transfer the butter to a square of greaseproof paper, before wrapping tightly and popping in the fridge until needed.
When the potatoes and cabbage are ready, add the milk and butter to a large saucepan with a little salt and a few grinds of black pepper. Place over a medium heat and once it begins to simmer, turn off the heat below and add the potatoes.
Using a potato masher, mash the potatoes until smooth and creamy.
