Colcannon
A delightful twist on classic Irish mashed potatoes with a combination of white and sweet potatoes mixed with Brussels sprouts and parmesan cheese.
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.
Notes
Store any leftover Colcannon in an airtight container in the fridge for up to three days. Reheat gently in the microwave or a saucepan, adding a splash of milk if needed for creaminess. For a variation, consider adding crispy bacon bits or shredded cheese.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 5gSodium: 700mgFiber: 6gSugar: 5g