Chef John’s Colcannon

Introduction & Inspiration: A Pickle-Paired Colcannon

Colcannon is a dish that embodies the spirit of Irish cuisine: simple, hearty, and deeply satisfying. It’s a celebration of humble ingredients – potatoes, greens, butter, and cream – transformed into something truly special.

My inspiration for this adapted Colcannon comes from a desire to explore the versatility of this classic dish. While Colcannon is traditionally enjoyed on its own or as a side dish, I wondered: could we create a version that would pair beautifully with the bright, tangy flavor of pickles?

This isn’t about making “pickle Colcannon” (although we will explore some subtle ways to infuse pickle flavor). Instead, we’re focusing on crafting a Colcannon that’s designed to be enjoyed with pickles, either as a side or as part of a larger meal that features pickles prominently.

We’ll achieve this through careful consideration of the ingredients and flavors, creating a dish that’s both delicious on its own and the perfect complement to a variety of pickle-centric dishes. It is a great complimentary dish.

Nostalgic Appeal: Comfort Food, Elevated

Colcannon, like many traditional Irish dishes, often evokes feelings of warmth, comfort, and nostalgia. It’s a dish that’s associated with family gatherings, cozy evenings, and the simple pleasure of home-cooked food.

It’s a reminder that sometimes the best meals are the simplest ones, made with fresh, wholesome ingredients and a generous dose of love. It’s a taste of tradition, a culinary connection to the past.

Adding a “pickle pairing” element to this classic dish adds a layer of intrigue and excitement, while still respecting the inherent comfort and simplicity of Colcannon.

It’s about taking something familiar and making it even more versatile and enjoyable, creating new memories while honoring the old. The dish remains familiar.

Homemade Focus: The Creaminess of Simplicity

While you can certainly find pre-made mashed potatoes, there’s nothing quite like the taste and texture of homemade. And Colcannon, at its heart, is all about celebrating the goodness of homemade mashed potatoes.

This homemade Colcannon recipe (with our pickle-pairing focus!) is all about embracing the simplicity of the dish. It’s about using fresh, high-quality ingredients and letting their natural flavors shine.

It’s a departure from overly complicated recipes. It’s about focusing on a few key ingredients and techniques to create a dish that’s both comforting and incredibly flavorful.

And the process itself is relatively easy and quick. It’s a perfect recipe for weeknights or whenever you’re craving a hearty and satisfying side dish without a lot of fuss. It is perfect for a quick meal.

Flavor Goal: Creamy, Savory, and Ready for Tang

The flavor goal of this adapted Colcannon is a balance of creamy, savory, and subtly herby, with a texture that’s both fluffy and slightly textured. We want the potatoes to be the star, complemented by the greens and aromatics.

The russet potatoes provide a starchy, fluffy base, while the kale and leeks add a touch of earthy sweetness and a hint of onion flavor. The green onions contribute both a mild onion bite and a pop of freshness.

The butter and cream add richness and create that signature creamy texture. The salt and pepper enhance the other flavors, creating a well-rounded and satisfying dish.

Our “pickle-pairing” adjustments will focus on enhancing the savory notes and creating a flavor profile that complements the acidity and tang of pickles, without directly adding pickle flavor to the main body of the Colcannon itself.

Ingredient Insights: Building the Perfect Colcannon

Let’s break down the ingredients, highlighting both the traditional elements and our pickle-pairing modifications. This is where we build the foundation for our flavorful and comforting Colcannon.

Russet Potatoes: The ideal potato for Colcannon. Russets have a high starch content, which makes them fluffy and light when mashed. They also absorb flavors well.

Butter: Adds richness, flavor, and helps to create a creamy texture. Use unsalted butter so you can control the amount of salt in the dish. We’ll be using butter in multiple stages.

Kale: A traditional green used in Colcannon. It adds a slightly earthy and slightly bitter flavor that complements the potatoes.

Leek: Adds a delicate, sweet onion flavor that’s milder than regular onions. Make sure to rinse the leeks thoroughly to remove any dirt or grit.

Green Onions (Scallions): Provide both a mild onion flavor and a pop of fresh, green color. We’ll be using both the white and green parts, separated.

Heavy Whipping Cream: Adds richness and helps to create a luxuriously creamy texture.

Salt & Ground Black Pepper: Essential seasonings that enhance the other flavors.

Pickle-Brined Green Onion Garnish (NEW!): We’ll take a portion of our chopped green onion greens and give them a quick soak in dill pickle brine before using them as a garnish. This will add a subtle, tangy pop of flavor to the finished dish.

Dill Pickle Relish (NEW! – Optional Serving Suggestion): As with the Irish Soda Bread, serving a flavorful dill pickle relish alongside the Colcannon, or even stirring a small spoonful into your individual portion, is a fantastic way to add that pickle element.

Essential Equipment

You don’t need a lot of fancy equipment to make Colcannon. Just a few basic kitchen tools will do:

Large Pot: For boiling the potatoes and the kale and leeks.

Colander: For draining the potatoes and the kale and leeks.

Blender: For pureeing the kale, leeks, and green onion whites with butter. You could also use an immersion blender.

Potato Masher: For mashing the potatoes. You can also use a ricer or an electric mixer, but a hand masher gives you more control over the texture.

Large Bowl: For combining the mashed potatoes and the pureed greens.

Cutting Board and Knife: For chopping the vegetables and herbs.

Measuring Cups and Spoons: For accurate measurement of the ingredients.

Small Bowl or Jar (for brining): If you’re making the pickle-brined green onion garnish.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements, including our pickle-pairing modifications:

• 3 large russet potatoes, peeled and quartered
• 2 tablespoons butter at room temperature
• 4 ounces kale, trimmed and chopped
• 1 leek, light parts only, rinsed and chopped
• 1 bunch green onions, chopped, white and green parts separated
• 2 tablespoons butter at room temperature
• Salt and ground black pepper to taste
• ¼ cup heavy whipping cream
• 2 tablespoons butter, for serving
• 2 tablespoons dill pickle brine
• ¼ cup green onions to garnish

For the Optional Dill Pickle Relish (Serving Suggestion):

• ½ cup finely chopped dill pickles
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh dill
• 1 tablespoon pickle juice
• ½ teaspoon Dijon mustard
• Pinch of black pepper

Step-by-Step Instructions

Let’s get cooking! I’ll guide you through each step, incorporating our pickle-pairing modifications.

Step 1: Prepare the Pickle-Brined Garnish (Optional, but Recommended). Take about half of your chopped green onion greens (reserve the rest for garnish) and place them in a small bowl. Pour the dill pickle brine over them. Let them sit at room temperature while you prepare the rest of the dish. This will give them a subtle pickle flavor.

Step 2: Cook the Potatoes. Place the peeled and quartered russet potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 10 minutes.

Step 3: Drain and Mash. Drain the potatoes well and return them to the pot. Add 2 tablespoons of butter and lightly mash the potatoes. You want them to be mostly mashed, but with some small chunks remaining for texture.

Step 4: Cook the Kale and Leeks. While the potatoes are cooking, bring another large pot of water to a boil. Add the chopped kale and leeks and cook until tender, 5 to 7 minutes.

Step 5: Drain and Puree. Drain the kale and leeks well. Transfer them to a blender. Add the white parts of the green onions and the other 2 tablespoons of butter. Blend until smooth, scraping down the sides of the blender as needed.

Step 6: Combine Potatoes and Greens. Stir the pureed kale mixture into the bowl with the mashed potatoes. Continue to mash and stir until everything is well combined.

Step 7: Season and Add Cream. Season the Colcannon generously with salt and black pepper to taste. Add the heavy whipping cream and stir until you reach your desired texture. You can add more or less cream depending on how creamy you like your Colcannon.

Step 8: Serve and Garnish. Transfer the Colcannon to a serving bowl. Top with the remaining 2 tablespoons of butter (letting it melt into the hot potatoes). Garnish with the drained, pickle-brined green onion greens, and the reserved, un-brined green onion greens.

Step 9: Make the Optional Dill Pickle Relish (While Potatoes Cook). While the potatoes are cooking, combine all the relish ingredients (finely chopped dill pickles, red onion, fresh dill, pickle juice, Dijon mustard, and black pepper) in a small bowl. Stir well to combine.

Step 10: Serve. Serve the warm Colcannon with the dill pickle relish on the side (optional), allowing everyone to add as much or as little as they like.

Troubleshooting

Here’s how to address some potential issues:

Problem: Colcannon is too dry. Solution: Add more cream or a little bit of milk, a tablespoon at a time, until you reach your desired consistency.

Problem: Colcannon is too bland. Solution: Add more salt, pepper, or even a pinch of garlic powder. Taste and adjust the seasonings until the flavors are balanced.

Problem: Colcannon is too lumpy. Continue mashing, or add more liquid.

Problem: Kale is too bitter. Make sure to cook it until completely tender.

Tips and Variations

Here are some extra tips and creative variations to customize your Colcannon:

Tip 1: Use a Potato Ricer. For the fluffiest, smoothest Colcannon, use a potato ricer instead of a masher.

Tip 2: Don’t Over-Mash. Over-mashing the potatoes can make them gummy. Mash just until they reach your desired consistency.

Tip 3: Add Cheese. Stir in some shredded cheddar cheese, Gruyère, or Parmesan cheese for extra flavor and creaminess.

Variation 1: Cabbage Colcannon. Substitute shredded cabbage for the kale.

Variation 2: Bacon Colcannon. Add cooked and crumbled bacon for a smoky, savory flavor.

Variation 3: Roasted Garlic Colcannon. Roast a head of garlic and add the roasted garlic cloves to the mashed potatoes for a sweeter, more mellow garlic flavor.

Variation 4: Add caramelized onions.

Serving and Pairing Suggestions

This adapted Colcannon is a versatile side dish that pairs well with a variety of meals:

Serving Suggestion 1: With Irish Stew. A classic pairing! The Colcannon complements the rich, savory flavors of the stew perfectly. Serve it with our adapted Irish Stew or Irish Pork Stew from previous recipes.

Serving Suggestion 2: With Corned Beef and Cabbage. Another traditional Irish pairing. Serve it with our adapted Corned Beef and Cabbage from a previous recipe.

Serving Suggestion 3: With Roasted Chicken or Pork. A delicious and comforting side dish for roasted meats.

Serving Suggestion 4: With Sausages. Serve it alongside grilled or pan-fried sausages for a hearty and satisfying meal. Serving Suggestion 5: With your pickle relish!

Pairing Suggestion 1: Irish Stout or Ale. A dark, malty beer complements the creamy, savory flavors of the Colcannon.

Pairing Suggestion 2: Hard Cider. A dry or semi-dry hard cider provides a refreshing contrast.

Pairing Suggestion 3: Crisp White Wine. A Sauvignon Blanc or Pinot Grigio can also pair well with the dish.

Pairing Suggestion 4: Iced Tea. Unsweetened or lightly sweetened iced tea is a refreshing non-alcoholic option.

Nutritional Information

Colcannon is a source of carbohydrates and vitamins.

• Calories: 200-300 per serving (depending on portion size and ingredients)
• Fat: 10-15g
• Saturated Fat: 6-9g
• Sodium: Variable, depending on the added salt
• Carbohydrates: 25-35g
• Fiber: 3-5g
• Protein: 4-6g

These are estimates, and actual values will vary depending on the specific ingredients and quantities used. It’s a good source of carbohydrates and potassium from the potatoes, and vitamins and minerals from the kale and other vegetables.

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Recipe Summary and Q&A

Let’s wrap up with a concise summary and answers to some frequently asked questions:

Summary: We boil and mash russet potatoes. We boil and puree kale, leeks, and the white parts of green onions with butter. We combine the mashed potatoes and the green puree, season with salt and pepper, and add cream. We serve the Colcannon garnished with butter and both regular and pickle-brined green onion greens, with an optional dill pickle relish on the side.

Q&A:

Q: Can I use a different type of potato? A: Russet potatoes are ideal for their fluffy texture, but you can also use Yukon Gold potatoes for a creamier result.

Q: Can I use a different type of green? A: Yes, you can substitute cabbage, spinach, or other greens for the kale.

Q: Can I make this ahead of time? A: Yes, Colcannon can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop, adding a little extra cream or milk if needed.

Q: How long will leftovers last? A: Leftover Colcannon can be stored in an airtight container in the refrigerator for up to 3-4 days.

Q: I don’t have a blender. What can I use instead? A: You can finely chop the cooked kale, leeks, and green onions and stir them directly into the mashed potatoes. The texture will be a bit chunkier, but it will still be delicious. You could also use an immersion blender.