Colcannon

As someone who spends a lot of time thinking about food, I am endlessly fascinated by the origin stories of the diverse ingredients used in modern kitchens. For example, how crops which were integral to the pre-Columbian indigenous peoples of the Americas such as chocolate, vanilla, chili peppers, tomatoes, squash, beans, and corn, found their way onto Spanish trade ships headed back to Europe and forever changed the global diet. Add to that list, the humble potato, which was first cultivated by the ancient cultures of Peru and introduced to Europe in the late sixteenth century.

One of the places where the potato would go on to have an enormous cultural and historical impact was Ireland. From population booms to a devastating famine, the potato is deeply etched in the Irish ethos, and a key part to many of their most cherished dishes. Colcannon is one of those homey recipes with countless versions across the Emerald Isle. Here, silky mashed potatoes are enriched with golden leeks and tender sautéed greens to make a perfect addition to your Saint Patrick's Day feast.

Ingredients:

2 pounds potatoes, peeled and cut into 2-inch chunks

Kosher salt and fresh ground black pepper

3 tablespoons butter, plus more to taste

Olive oil

1 cup sliced leeks, white and pale green parts

2 garlic cloves, chopped

8 cups green cabbage, sliced

1 cup half-and-half

½ cup chopped parsley

Directions:

In a large pot combine the potatoes with enough water to cover them by 2 inches. Add a generous pinch of salt and bring to a boil. Cook until tender, about 20 to 25 minutes. Potatoes are done when they can easily be pierced with a fork. Drain and set aside, keeping warm.

Next, melt the butter in a Dutch-oven with a drizzle of olive oil then add the leeks with a pinch of salt. Sauté over medium heat until soft and beginning to turn golden brown around the edges, about 7 to 10 minutes. Use a slotted spoon to remove about a quarter of the leeks for garnish and set aside.

Add the garlic to the remaining leeks and cook until fragrant, about 30 seconds. Next add the cabbage with another pinch of salt and a splash of water. Sauté the greens, tossing with the leeks, until wilted and tender, about 5 to 7 minutes. Add another splash of water if the pan dries out too fast.

Add the half-and-half and stir until heated through. Reduce the heat to medium-low, then add the potatoes. Mash to your desired texture, smooth or slightly chunky. Add more butter to taste and the chopped parsley. Stir until just evenly combined. If the colcannon is too thick add more half and half to reach the desired texture. Check seasoning, adding more salt and black pepper to taste. Serve with more pads of butter and the crispy leeks garnished on top.

Notes:

Use your favorite mashing potato, such as Russet or Yukon Gold. For a silky texture I used a potato ricer, but a traditional masher works perfectly well. Be sure to thoroughly wash your leeks of any gritty soil. If you can't find leeks, try using scallions, shallots, or white onions.

Any hardy green can be used including cabbage, kale, chard, or mustard greens. I used half of a large head of Savoy cabbage. The fresh parsley at the end adds a pop of bright green color to the colcannon. Fresh chopped chives or sliced scallions would also be lovely added at the end.

For a richer version, try adding a little shredded Irish cheddar, or crumbled crispy bacon. Serve this as a traditional side with corned beef or roasted lamb. Wonderful as part of your Springtime holiday feasts, or as a comforting side dish to a weeknight dinner.

Enjoy and Happy Saint Patrick's Day!