I would like to think that my love of the potato comes from being partly Irish because, after all it was the Irish who took what was originally a South American cultivar and made it an old world menu staple, but I would be lying to myself. I love potatoes because they are full of carbohydrates and taste good loaded up with milk and butter, or fried into chips and dipped into something fatty. They satisfy in a way that makes me feel comforted and loved. You could call them one of my “red light” foods because if I have them in the house I will eat them and it won’t be pretty. I only buy them now when I am going to have company because really, who doesn’t love something made with potatoes. Oh sure, you may be avoiding them because of dietary concerns but you know you probably secretly shout with glee when you see them come out of the kitchen in one of their many presentations.
Anyway, back to the Irish. I recently had people over for St. Patrick’s Day and went all out with the Irish food and discovered this dish when looking for Irish menu ideas. I mean really, potatoes with cabbage cooked in cream and loaded with butter; wow! I would never have of thought of that myself since I don’t eat a lot of cooked cabbage, but, you know, it was dang good.
Colcannon (adapted from Saveur)
4 to 6 servings
- 2 1/2 pound russet potatoes peeled (about 3 large)
- 8 tablespoons unsalted butter plus more for serving
- 2 cups thinly shredded cabbage
- 3/4 cup milk
- 1/2 cup heavy cream
- 4 green onions green parts only finely chopped
- salt and pepper
- Place the peeled potatoes in a large pot and cover with water, bring to a boil and cook until tender, about 30 minutes. Drain and set aside. When cool enough to handle run the potatoes through a potato ricer.
- Melt butter in a large Dutch oven, add cabbage and cook until tender-crisp, about 5 minutes. Add milk, cream and green onion and bring to a simmer. Add the riced potatoes and salt and pepper and mix until well blended and the potatoes are reheated through.
- Top each serving with a slice of butter. Serve hot.