TWENTY-FOUR : COLCANNON POTATOES

Delia Smith's Winter Collection

MARCH 20 2012

TWENTY-FOUR : COLCANNON POTATOES
 
Hmm... what goes really well with left-over corned beef? How about mashed potatoes with sauteed cabbage and green onions stirred in! Ya!!

A stroke of genius inspires me to boil the potatoes in the corned beef broth (sorry, recipe) and infuse them with fabulous flavor.
Then puree with cream, butter and a dash of nutmeg. Meanwhile, saute shredded cabbage and sliced green onions in butter until just softened. Stir that mess into the potatoes and it's done. So easy!

And boy howdy is it good. A match made in heaven with the tender corned beef and a dollop of grainy mustard. Mmmm... between bites, hubby and I make a pact to enjoy corned beef and colcannon potatoes at least 3 times a year because it's just so damn good.

hellz ya!!

COLCANNON POTATOES
 

Serves 4

Another supremely good version of mashed potato, this is based on the Irish recipe for Colcannon potatoes, which was originally served in a fluffy pile with a sort of well in the centre that was filled with melted butter. The idea was to dip each forkful into the melted butter before eating it! Perhaps our health consciousness and waist-watching would prohibit this today, but even without the melted butter it's extremely good.

1½ lb Yukon Gold potatoes, peeled and cut into chunks
8 oz firm green cabbage, very finely sliced or shredded
12 green onions, trimmed and very finely sliced including the green parts
3 fl oz cream
3 oz butter
A little nutmeg
Salt and freshly milled black pepper

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Use a potato peeler to pare off the skins as thinly as possible and then cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Put the potato chunks in a large saucepan then pour boiling water over them, add 1 dessertspoon of salt, put on a lid and simmer gently until they are absolutely tender – they should take approximately 25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part; the potato should not be hard in the centre. And you need to be careful here, because if they are slightly underdone you do get lumps!

Meanwhile melt 1 oz butter in a large frying pan and saute the cabbage for about 3 minutes, keeping it on the move until it's tender and slightly golden at the edges. Then add the chopped green onions and continue to cook for another minute.

Next drain the potatoes, return them to the pan, cover with a clean tea-cloth and leave them aside for 2 minutes to allow the cloth to absorb the excess steam.

Now, using an electric hand whisk, add the nutmeg, cream and remaining butter. Whisk the potatoes to a light fluffy mass before tasting and seasoning. Then finally stir in the contents of the frying pan and serve with or without extra melted butter.

This recipe is taken from Delia Smith’s Winter Collection.