Cruciferous Colcannon with Irish Porter Cheddar
English·(kohl-KAN-in)
Chapter 5: The Modern Irish American Pantry (Trader Joe's Hacks)
Colcannon is the bedrock of Irish comfort cooking—a dish born of necessity that outlived its humble agrarian roots because it is just damn good. This modern adaptation swaps the tedious chopping of whole cabbage heads for the weeknight efficiency of pre-shredded cruciferous greens, then elevates the entire affair with the malty, mosaic veins of Irish Porter Cheddar. It is unapologetically rich, deeply nostalgic, and designed to warm the bones of the tired home cook on a cold evening.
Before you start
Prep your potatoes ahead.
Peeling and chunking the potatoes evenly ensures a uniform cook and prevents waterlogged chunks.
Grate the cheese and trim the rind.
Have the cheddar fully grated before the potatoes finish boiling so the residual heat can do the work of melting it.
Divide the scallions by color.
The dark greens will flavor the milk, while the whites and light greens go into the sauté pan for texture and bite.
Ingredients
- Russet potatoes peeled and cut into 2-inch chunks1 1/2 lbs
- Yukon Gold potatoes peeled and cut into 2-inch chunks1 1/2 lbs
- Kosher salt plus more to taste1 tablespoon
- whole milk1/2 cup
- heavy cream1/2 cup
- scallions thinly sliced with white and dark parts separated1 bunch
- high quality unsalted Irish butter divided8 tablespoons
- Trader Joes Cruciferous Crunch Collection10 ounces
- Irish Porter Cheddar grated with wax rind removed6 ounces
- freshly cracked black pepperto taste
Method
- 01
Boil the potatoes in heavily salted water until tender.
Place the peeled Russet and Yukon Gold chunks in a heavy-bottomed pot, cover with an inch of cold water, add a tablespoon of Kosher salt, and simmer for 15 to 20 minutes until a fork pierces them easily.
- 02
Infuse the dairy with the dark green scallion slices.
While the potatoes boil, gently heat the milk, cream, and dark scallions in a small saucepan until steaming, then remove from heat and cover; warm dairy is the essential secret to a silky mash.
- 03
Sauté the cruciferous greens in butter until wilted and tender.
Melt three tablespoons of butter in a skillet over medium heat, briefly sauté the light scallions, then toss in the bag of greens, cooking for 5 to 7 minutes before seasoning lightly.
- 04
Drain the potatoes and mash them smooth.
Return the drained potatoes to the hot pot for a minute to steam off excess moisture, then use a ricer or masher to break them down without turning them into glue.
- 05
Fold in the warm dairy and additional butter.
Pour the infused milk mixture and four tablespoons of butter over the potatoes, gently folding until the liquid is absorbed and the texture is rich and creamy.
- 06
Incorporate the sautéed greens and grated cheddar.
Gently fold the vegetables and cheese into the hot mash so the residual heat melts the porter cheddar into malty, savory ribbons.
- 07
Season generously and serve with a melting well of butter.
Taste for salt and black pepper, transfer to a rustic bowl, and push a deep well into the center to hold the final tablespoon of butter.
Notes
Respect the salt.
Potatoes are desperate for seasoning, so if the boiling water isn't heavily salted, the final dish will fall tragically flat.
Mind the cheese substitute.
If porter cheddar is unavailable, use a high-quality aged white cheddar with a splash of Worcestershire sauce to replicate that dark, savory depth.
Revive leftovers gently.
Store in an airtight container for up to four days and reheat on the stove with a splash of fresh cream to loosen the cold starch.
Embrace the folklore.
If serving for Halloween, wrap a scrubbed coin in parchment paper and bury it in the serving bowl. Tradition insists whoever finds it will enjoy wealth in the coming year.
From The Irish American Table.