The Ultimate Colcannon: A Flavorful Twist on Traditional Irish Mashed Potatoes
Colcannon is a charming Irish dish that stirs up warm memories of family gatherings and cozy dinners. Imagine fluffy potatoes mixed with vibrant Brussels sprouts, sweet potatoes, and a hint of sharp parmesan—this comfort food not only fills your stomach but also warms your heart.
Why Make This Recipe
Making Colcannon is a delightful way to bring a taste of Ireland to your table. This recipe features colorful ingredients, providing a fun twist on classic mashed potatoes. It’s simple, delicious, and perfect as a side for any meal. The combination of white and sweet potatoes with sautéed veggies creates a flavorful mash that’s both nutritious and satisfying. You can easily impress your family or guests with this dish.
How to Make Colcannon
Ingredients:
- 1.5 lbs white potatoes (washed, skin left on)
- 1 lb sweet potatoes (washed, skin left on)
- 3 cups Brussels sprouts (outer leaves removed, thinly sliced)
- 2 large shallots (diced)
- 2 garlic cloves (finely chopped)
- 1/2 cup parsley (finely chopped)
- 1.5 tbsp extra virgin olive oil
- 2 tbsp butter
- 2/3 cup milk
- 1/3 cup freshly grated parmesan cheese
- 1 tsp sea salt flakes
- 1/2 tsp black pepper (freshly ground)
Step by Step:
- Gather all your equipment and ingredients. Preheat your oven to 350ºF (180ºC, gas mark 4).
- Pierce the white and sweet potatoes several times with a fork. Place them on a baking tray and bake for about 1 hour until they feel tender.
- When the potatoes are done baking, remove them from the oven and carefully slice them open to let the steam escape. Allow them to cool until you can handle them.
- While the potatoes cool, heat the extra virgin olive oil in a frying pan on medium heat. Add Brussels sprouts, diced shallots, and garlic, and sauté them for 12-15 minutes until they soften and caramelize.
- In a small saucepan, gently warm the milk with the butter until melted. Keep it warm for later.
- Scoop the flesh of the white and sweet potatoes into separate bowls, discarding the skins. Use a potato masher to mash them until smooth.
- Add about one-third of the warm milk mixture to the sweet potatoes. Stir in half of the salt and pepper and mix until smooth. Set aside.
- Stir most of the parmesan cheese into the mashed white potatoes, setting aside a small amount for topping. Pour in the remaining warm milk mixture along with the remaining salt and pepper. Fold in the sautéed veggies until everything is combined.
- In a baking dish, alternate spoonfuls of the white potato and sweet potato mixtures to create a marbled effect. Sprinkle the remaining cheese on top. Bake for about 15 minutes or until hot and the cheese melts slightly.
- Optionally, drizzle a little extra virgin olive oil before serving. Enjoy warm as a comforting side dish.
How to Serve Colcannon
Serve this delicious Colcannon as a side dish alongside your favorite proteins, like grilled chicken or beef. It also pairs well with seafood for a delightful twist. Garnish with extra parsley for a fresh look.
How to Store Colcannon
Store any leftover Colcannon in an airtight container in the fridge. It remains fresh for up to three days. Reheat gently in the microwave or in a saucepan over low heat, adding a splash of milk if needed for creaminess.
Tips to Make Colcannon
- Use freshly picked Brussels sprouts for the best flavor.
- For a vegan option, swap out the butter and milk for plant-based alternatives.
- Experiment with additional herbs like thyme or chives for extra taste.
Variation
Add crispy bacon bits to the sautéed vegetables for a savory crunch. Alternatively, mix in shredded cheese for an even richer dish!
FAQs
Q1: Can I use other vegetables in Colcannon?
Yes, you can add other vegetables like kale or green onions for added nutrition and flavor.
Q2: Is it possible to make Colcannon ahead of time?
Absolutely! You can prepare the mixture earlier and then bake it when you’re ready to serve.
Q3: Can I freeze Colcannon?
While it’s best fresh, you can freeze Colcannon. Just ensure it’s in an airtight container. Defrost and reheat thoroughly before serving.
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Colcannon
Ingredients
Potatoes
- 1.5 lbs white potatoes (washed, skin left on) Use washed white potatoes with skin for added texture.
- 1 lbs sweet potatoes (washed, skin left on) Sweet potatoes add a natural sweetness to the dish.
Vegetables
- 3 cups Brussels sprouts (outer leaves removed, thinly sliced) Fresh Brussels sprouts yield the best flavor.
- 2 large shallots (diced)
- 2 cloves garlic (finely chopped)
- 1/2 cup parsley (finely chopped) Garnish additional parsley for serving.
Dairy and Fats
- 1.5 tbsp extra virgin olive oil Use high-quality olive oil for best results.
- 2 tbsp butter For vegan option, replace with plant-based butter.
- 2/3 cup milk Can substitute with plant-based milk for vegan option.
- 1/3 cup freshly grated parmesan cheese Set aside some cheese for topping.
Seasonings
- 1 tsp sea salt flakes
- 1/2 tsp black pepper (freshly ground)
Instructions
Preparation
- Gather all your equipment and ingredients. Preheat your oven to 350ºF (180ºC, gas mark 4).
- Pierce the white and sweet potatoes several times with a fork. Place them on a baking tray and bake for about 1 hour until they feel tender.
- When the potatoes are done baking, remove them from the oven and carefully slice them open to let the steam escape. Allow them to cool until you can handle them.
Cooking
- While the potatoes cool, heat the extra virgin olive oil in a frying pan on medium heat. Add Brussels sprouts, diced shallots, and garlic, and sauté them for 12-15 minutes until they soften and caramelize.
- In a small saucepan, gently warm the milk with the butter until melted. Keep it warm for later.
Mixing and Baking
- Scoop the flesh of the white and sweet potatoes into separate bowls, discarding the skins. Use a potato masher to mash them until smooth.
- Add about one-third of the warm milk mixture to the sweet potatoes. Stir in half of the salt and pepper and mix until smooth. Set aside.
- Stir most of the parmesan cheese into the mashed white potatoes, setting aside a small amount for topping. Pour in the remaining warm milk mixture along with the remaining salt and pepper. Fold in the sautéed veggies until everything is combined.
- In a baking dish, alternate spoonfuls of the white potato and sweet potato mixtures to create a marbled effect. Sprinkle the remaining cheese on top.
- Bake for about 15 minutes or until hot and the cheese melts slightly.
- Optionally, drizzle a little extra virgin olive oil before serving. Enjoy warm as a comforting side dish.