Introduction & Inspiration
This Chef John’s Colcannon is a creamy, flavorful, and comforting Irish side dish! I’ve always loved mashed potatoes. And this recipe takes them to a whole new level.
The inspiration for this particular version comes from Chef John’s recipe. But I’ve added my own personal touches and explanations to make it even more accessible. It is a classic dish.
Colcannon is traditionally made with potatoes and cabbage or kale. And it’s often served with butter and green onions. This recipe incorporates all those classic elements.
It’s a dish that’s perfect for St. Patrick’s Day. Or any time you’re craving a hearty and delicious side dish. It’s a guaranteed crowd-pleaser.
Nostalgic Appeal (and the Comfort of Mashed Potatoes)
Mashed potatoes are a quintessential comfort food. And Colcannon takes that comforting base and adds the vibrant flavors of kale, leeks, and green onions. It’s a familiar dish with a twist.
This recipe, inspired by Chef John, reminds me of hearty meals. And the simple pleasures of home cooking. It is a simple, yet satisfying dish.
There’s something inherently satisfying about the combination of creamy mashed potatoes and flavorful greens. It’s a dish that’s both nourishing and delicious. Perfect for a cold day.
It’s a taste of tradition, a way to connect with Irish culinary heritage. And a dish that I hope will become a new favorite in your home.
Homemade Focus
I’m a strong advocate for homemade food, and this Colcannon is a perfect example of why. Making your own mashed potatoes and incorporating fresh vegetables allows you to control the ingredients. It’s a simple, but rewarding process.
Store-bought mashed potatoes often contain preservatives, artificial flavors, and excessive amounts of sodium. When you make them at home, you can use fresh, high-quality ingredients. And you avoid unwanted additives.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires just a few simple steps and readily available ingredients. Yet the flavor is far superior.
It’s a recipe that I encourage everyone to try. It’s a great way to elevate your mashed potato game. And to enjoy a healthy and delicious side dish.
Flavor Goal
The flavor goal of this Chef John’s Colcannon is to achieve a creamy, buttery, and savory flavor profile. With the subtle sweetness of potatoes, the slight bitterness of kale, and the mild onion flavor of leeks and green onions.
The russet potatoes provide the starchy base and a creamy texture when mashed. The butter adds richness and flavor. It’s a classic combination.
The kale and leeks, boiled until tender and then blended, create a vibrant green puree. That adds both flavor and nutrients to the potatoes.
The green onions, both the white and green parts, contribute a fresh, oniony flavor. The heavy cream adds extra creaminess and richness. The salt and black pepper enhance all the flavors.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Colcannon so delicious. First, we have russet potatoes, peeled and quartered. These are the classic choice.
Russet potatoes are high in starch, which makes them ideal for mashing. They create a light and fluffy texture. You can also use Yukon Gold potatoes.
Next, we have butter at room temperature. This adds richness and flavor to both the potatoes and the kale mixture. Use unsalted butter.
Kale, trimmed and chopped, adds a slightly bitter and earthy flavor, as well as a vibrant green color. You can use any type of kale you prefer, such as curly kale or lacinato kale (also known as dinosaur kale).
Leek, light parts only, rinsed and chopped, contributes a mild, sweet onion flavor. Make sure to rinse the leeks thoroughly. As they can often harbor dirt and sand between their layers.
Green onions, chopped, with the white and green parts separated, add a fresh, oniony flavor. The white parts are blended with the kale and leeks. The green parts are used for garnish.
Heavy whipping cream adds extra creaminess and richness to the mashed potatoes. Salt and ground black pepper are used to season the dish.
Essential Equipment
You’ll need a few basic kitchen tools to make this Chef John’s Colcannon:
A large pot for boiling the potatoes and the kale and leeks.
A potato masher (or a ricer or electric mixer) for mashing the potatoes.
A blender (or a food processor) for pureeing the kale, leeks, and green onion whites.
A cutting board and knife: For prep.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good, large pot and a tool for mashing the potatoes to your desired consistency.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 3 large russet potatoes, peeled and quartered
- 2 tablespoons butter at room temperature
- 4 ounces kale, trimmed and chopped
- 1 leek, light parts only, rinsed and chopped
- 1 bunch green onions, chopped, white and green parts separated
- 2 tablespoons butter at room temperature
- Salt and ground black pepper to taste
- ¼ cup heavy whipping cream
- 2 tablespoons butter, for serving
- ¼ cup green onions to garnish
These are the ingredient amounts from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. It will make a difference!
Step-by-Step Instructions
Ready to make some delicious Chef John’s Colcannon? Here’s a detailed, step-by-step guide:
1. Cook the Potatoes:
Boil the peeled and quartered russet potatoes in a large pot of salted water until tender, about 10 minutes. The potatoes should be easily pierced with a fork.
Drain the potatoes well and transfer them to a large bowl.
2. Mash the Potatoes:
Add 2 tablespoons of butter (at room temperature) to the bowl with the drained potatoes.
Lightly mash the potatoes using a potato masher, a ricer, or an electric mixer. Don’t over-mash; you want them to be mostly smooth but with some small chunks remaining for texture.
3. Cook the Kale and Leeks:
While the potatoes are cooking, boil the chopped kale and chopped leeks in a large pot of water until tender, 5 to 7 minutes.
4. Blend the Greens:
Drain the kale and leeks well.
Transfer the cooked kale and leeks to a blender. Add the white parts of the chopped green onions and 2 more tablespoons of butter (at room temperature).
Blend until smooth, scraping down the sides of the blender as needed. This will create a vibrant green puree.
5. Combine and Mash:
Stir the pureed kale mixture into the bowl with the mashed potatoes.
Continue to mash the potatoes and greens together until they’re well combined.
6. Season and Add Cream:
Season the Colcannon with salt and black pepper to taste.
Add the heavy cream and stir until the desired texture is achieved. You can add more or less cream depending on your preference.
7. Serve:
Transfer the Colcannon to a serving bowl.
Top with the remaining 2 tablespoons of butter (this will melt into the hot potatoes) and the green parts of the green onions for garnish.
Serve hot and enjoy!
Troubleshooting
Even with a well-tested recipe, things can go wrong. Here are a few common issues:
Problem: The potatoes are watery.
Solution: Make sure you’re draining the potatoes thoroughly after cooking them. You can also return the drained potatoes to the pot and cook them over low heat for a minute or two to dry them out slightly before mashing.
Problem: The Colcannon is too thick.
Solution: Add more heavy cream, a little at a time, until the Colcannon reaches your desired consistency.
Problem: The Colcannon is too bland.
Solution: Add more salt, pepper, or butter to taste. You can also add other seasonings, such as garlic powder, onion powder, or a pinch of nutmeg.
Problem: The kale mixture is too bitter.
Solution: Make sure you’re trimming the tough stems from the kale before cooking it. You can also add a pinch of sugar to the kale mixture to balance the bitterness.
Problem: The texture is lumpy. Solution: Make sure to use a potato masher or ricer.
Tips and Variations
Here are some tips and variations:
Tip: For an even richer flavor, use Yukon Gold potatoes instead of russet potatoes.
Tip: If you don’t have heavy cream, you can use milk or half-and-half instead.
Tip: To save time, you can use pre-cooked mashed potatoes.
Variation: Add other vegetables to the Colcannon, such as cabbage, spinach, or scallions.
Variation: For a spicier Colcannon, add a pinch of red pepper flakes or a dash of hot sauce.
Variation: Add crumbled bacon or cooked and crumbled sausage to the Colcannon for extra flavor and protein.
Variation: Top the Colcannon with grated cheese, such as cheddar cheese or Parmesan cheese.
Variation: Use sweet potatoes.
Serving and Pairing Suggestions
This Chef John’s Colcannon is a versatile side dish that pairs well with a variety of main courses:
Serving Suggestions:
Serve it hot, as a side dish with roasted meats, such as roast chicken, pork loin, or beef brisket.
Serve it alongside sausages, such as bangers (British sausages) or Irish sausages.
Serve it as part of a traditional Irish meal, with corned beef and cabbage or Irish stew.
Serve it as a vegetarian main course, topped with a fried egg or sautéed mushrooms.
Pairing Suggestions:
This Colcannon pairs well with a variety of beverages.
A pint of Guinness stout or another dark beer.
A glass of Irish whiskey.
A crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
For a non-alcoholic option, try sparkling water with a squeeze of lemon or lime.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (without any added variations or toppings):
- Calories: Approximately 250-300
- Protein: 5-7 grams
- Fat: 10-15 grams (mostly from the butter and cream)
- Carbohydrates: 30-40 grams
- Fiber: 4-6 grams
This is an estimate. This Colcannon is a good source of carbohydrates (from the potatoes) and provides some fiber and vitamins.
It’s also relatively high in fat and calories, due to the butter and cream. You can reduce the fat and calories by using less butter and cream, or by substituting them with lower-fat alternatives.
Overall, this Colcannon is a satisfying and flavorful side dish that can be enjoyed as part of a balanced diet.
PrintChef John’s Colcannon
This Chef John’s Colcannon is a creamy, flavorful, and comforting Irish side dish! I’ve always loved mashed potatoes. And this recipe takes them to a whole new level
Ingredients
- 3 large russet potatoes, peeled and quartered
- 2 tablespoons butter at room temperature
- 4 ounces kale, trimmed and chopped
- 1 leek, light parts only, rinsed and chopped
- 1 bunch green onions, chopped, white and green parts separated
- 2 tablespoons butter at room temperature
- Salt and ground black pepper to taste
- ¼ cup heavy whipping cream
- 2 tablespoons butter, for serving
- ¼ cup green onions to garnish
Instructions
1. Cook the Potatoes:
Boil the peeled and quartered russet potatoes in a large pot of salted water until tender, about 10 minutes. The potatoes should be easily pierced with a fork.
Drain the potatoes well and transfer them to a large bowl.
2. Mash the Potatoes:
Add 2 tablespoons of butter (at room temperature) to the bowl with the drained potatoes.
Lightly mash the potatoes using a potato masher, a ricer, or an electric mixer. Don’t over-mash; you want them to be mostly smooth but with some small chunks remaining for texture.
3. Cook the Kale and Leeks:
While the potatoes are cooking, boil the chopped kale and chopped leeks in a large pot of water until tender, 5 to 7 minutes.
4. Blend the Greens:
Drain the kale and leeks well.
Transfer the cooked kale and leeks to a blender. Add the white parts of the chopped green onions and 2 more tablespoons of butter (at room temperature).
Blend until smooth, scraping down the sides of the blender as needed. This will create a vibrant green puree.
5. Combine and Mash:
Stir the pureed kale mixture into the bowl with the mashed potatoes.
Continue to mash the potatoes and greens together until they’re well combined.
6. Season and Add Cream:
Season the Colcannon with salt and black pepper to taste.
Add the heavy cream and stir until the desired texture is achieved. You can add more or less cream depending on your preference.
7. Serve:
Transfer the Colcannon to a serving bowl.
Top with the remaining 2 tablespoons of butter (this will melt into the hot potatoes) and the green parts of the green onions for garnish.
Serve hot and enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Chef John’s Colcannon journey! Here is a summary:
Summary: This Chef John’s Colcannon is a creamy and flavorful Irish side dish made with mashed russet potatoes, a puree of kale, leeks, and green onions, and plenty of butter and cream. It’s a comforting and delicious way to enjoy potatoes and greens.
Q&A:
Q: Can I make this Colcannon ahead of time?
A: Yes, you can make this Colcannon ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently in a saucepan or in the microwave before serving.
Q: Can I freeze this Colcannon?
A: While you can freeze Colcannon, the texture of the potatoes may change slightly upon thawing. It’s best enjoyed fresh or within a few days of making it. If freezing, store in an airtight, freezer-safe container for up to 2 months.
Q: I’m allergic to dairy. Can I make this without butter and cream?
A: Yes, you can substitute the butter with a vegan butter alternative and the heavy cream with a plant-based milk or cream alternative, such as unsweetened almond milk, soy milk, or cashew cream.
Q: I don’t have a blender. How can I make the green puree? A: Finely chop by hand.
Q: Can I make this dish vegan? A: Yes, see above.