Colcannon is a side dish that is usually served with a Sunday roast. Colcannon consists of mashed potato, butter, scallions, and kale. I also like to add parmesan and a very small amount of garlic granules. Some people also add a little bit of cream.
Method:
Peel the potatoes. Rinse them under water. Place the potatoes in cold water and bring it to the boil. Turn it down and simmer for 20 minutes. Then drain the potatoes. Add some butter. Then mash the potatoes. Tear the kale into little pieces, getting rid of the stem. Blanch the kale. Chop up the scallions. Add the kale and the scallions to the mash and stir.
I add some parmesan and black pepper for extra taste!
Colcannon covered in Parmesan!
There is a famous song written about Colcannon, it has two titles: “Colcannon” and “The Skillet Pot”
“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?”
The chorus:
“Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”
