Description

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.

Ingredients

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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

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Instructions

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.