Colcannon TRADITIONAL IRISH dish

Colcannon is a traditional Irish dish made from mashed potatoes mixed with kale or cabbage and often enhanced with green onions (scallions), milk, butter, salt, and pepper. This hearty and comforting dish is deeply rooted in Irish culture and cuisine, offering a simple yet flavourful blend of ingredients. It's particularly associated with Halloween in Ireland but is enjoyed all year round, serving as a versatile side dish that pairs well with various meats, especially ham or bacon.

The preparation of Colcannon is straightforward. Potatoes are boiled until tender, then mashed smoothly with butter and warm milk to create a creamy texture. Cooked cabbage or kale is folded with finely chopped green onions for a mild, oniony bite. The result is a rich buttery dish with a comforting, homely feel, showcasing the humble potato and cabbage in a delicious and nutritious way.

Colcannon can also carry cultural significance, particularly during Halloween in Ireland, where it was traditional to hide small tokens or coins inside the dish for Halloween festivities, predicting fortune or luck for the person who found them.

For those interested in trying Colcannon, it's an accessible dish that can be easily adapted to personal taste preferences, such as using different types of cabbage or adding extra ingredients like garlic or cheese for added flavor. Its simplicity, combined with the rich flavours and textures, makes Colcannon a beloved classic in Irish cuisine.

The name "colcannon" is derived from the Gaelic word "cál ceannann," which means "white-headed cabbage." It is a traditional Irish dish made primarily from mashed potatoes, cabbage, or kale mixed with butter, milk, and sometimes onions, leeks, or scallions. Colcannon is mainly associated with Ireland and has a long Irish cuisine history, often served at Halloween but enjoyed year-round. The dish combines the staple potato with other readily available vegetables in Ireland, creating a hearty and comforting meal.

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
2 pounds (about 900g) potatoes, peeled and cut into large chunks
4 cups kale or cabbage, finely sliced
1/2 cup (about 120ml) milk or cream
4 tablespoons unsalted butter, plus extra for serving
4 green onions, sliced (white and green parts)
Salt and pepper, to taste

NOTE: You can add as many potatoes as possible to make a larger portion.



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