If you caught my post for Stout Braised Short Ribs from yesterday then you probably also noticed an interesting side dish of mashed potatoes in the photos. Because meat with gravy goes so well with mashed potatoes, I decided to try my hand at a classic Irish mashed potato dish known as ‘Colcannon’. This is a traditional Irish side dish traditionally made with kale or cabbage. I decided to give my own spin on it with spring leeks and cabbage for the ultimate Irish feast!
I like to think of this dish as a “healthier” version of mashed potatoes because it includes extra green vegetables. In all reality, I’m just making things up in my head but they really are delicious. You traditionally put a large pat of butter in the center and dip the potatoes in while you eat but I thought they also were delicious in the gravy from the short ribs.
If you’re not familiar with savoy cabbage, it is the deep green heads of cabbage that look beautiful with their crinkly leaves. It’s soft and tender and cooks up perfectly to be mashed in with the potatoes. I suggest mixing the potatoes with whole milk for a creamier texture and using regular butter instead of margarine for the best results.
Pair my Colcannon recipe along with my Stout Braised Short Ribs and you have yourself a complete St. Patrick’s Day meal!
- 5 medium Yukon Gold potatoes, peeled and diced
- Kosher salt
- 6 tablespoons unsalted butter, divided
- 2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
- 2 garlic cloves, thinly sliced
- 2 cups (packed) shredded savoy cabbage, divided
- 1¼ cups whole milk
- ½ cup heavy cream
- Freshly ground black pepper
- 1 scallion, thinly sliced
- Cover potatoes with water in a small pot and season generously with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly and mash.
- Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
- Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
- Transfer Colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion.