Irish Colcannon Mash

6 servings

40 minutes

Add to favorites

From Irish, "colcannon" is translated as white cabbage. In the Middle Ages, the poor cooked this dish all year round. It is understandable - the set of products and the method of preparation are extremely simple. Nowadays, vegetable puree is usually served only during the season when the main ingredient - cabbage - is ripe.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

6servings

Potato

800 g

Kale

120 g

Green onions

50 g

Butter

120 g

Salt

to taste

Ground black pepper

to taste

Cooking steps

1
Cut the peeled potatoes and boil them in a large amount of salted water until cooked, about 20 minutes.
Required ingredients:
1. Potato: 800 g
2. Salt: to taste

2
In another pot, boil water and immerse the cabbage leaves, stripped of thick veins, for two minutes.
Required ingredients:
1. Kale: 120 g

3
Then transfer them to ice water to stop the cooking.

4
Roughly chop the green onion, leaving one feather for decoration. Slice the remaining onion into rings.
Required ingredients:
1. Green onions: 50 g

5
Blend the blanched cabbage with coarsely chopped onion in a blender.
Required ingredients:
1. Kale: 120 g
2. Green onions: 50 g

6
When the potatoes are boiled, drain the water and add oil to the pot.
Required ingredients:
1. Potato: 800 g
2. Butter: 120 g

7
When the butter melts, mash the potatoes well until smooth.

8
Add the cabbage-onion mixture from the blender to the puree.
Required ingredients:
1. Kale: 120 g
2. Green onions: 50 g

9
Mix, add salt and pepper to taste.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste

10
Serve decorated with onion rings.
Required ingredients:
1. Green onions: 50 g