Karina's Kicked Up Colcannon Recipe

Karina's kicked up colcannon
An Irish classic- colcannon. Mashed potatoes with a twist.

Traditional colcannon is an Irish potato recipe thick with cream and sticks of butter. If served for the Celtic New Year, a bowl of colcannon might include a lucky coin hidden in its pillowy depths; the charmed recipient- if she didn't break a tooth on it- kept the buried treasure for a New Year's worth of kind fortune. 

My version of colcannon is anything but traditional. I'm a half Ashkenazi-Jewish-Scot-Irish shiksa zen Jungian humanist, after all. So you know I had to change it up a bit. It had to be vegan. And it had to be spiked with the flavors I crave. Flavors that love snuggling up to potatoes.

Because when it comes to this turning-back-the-clock dark and spooky time of year nothing beats a good potato recipe. 

It's in my blood. On all sides of my eclectic lineage there is a love of potatoes. And not just a flirtatious fling kinda love. Abiding love. The real deal. The kind of love that conjures the crispy Potato Latke and the tender knish, the golden browned Shepherd's Pie and the bonfire baked jacket potato. The kind of love that is sensible and hands-on practical and pairs the most beloved of tubers with cabbage and onion. And dreams up a gem like colcannon.

I am blessed on all sides with maternal traditions that share an appetite for comfort food.


Karina's kicked up colcannon
Karina's fabulous colcannon is kicked up with green chiles.


Karina's Kicked Up Colcannon Recipe


My favorite comfort foods are those that stir together the soft cloud comfort of potatoes or noodles with bites of spice and heat. And garlic. Always garlic. I didn't even whisper the word light. Or healthy. But my version of colcannon does so happen to be a tad less cholesterol laden than its old school cousin. But don't tell anyone. Just serve it. They'll lick their forks. And reach for seconds.

Ingredients:

Fruity extra virgin olive oil, as needed
3 cups of warm cooked potatoes- leftovers work beautifully for this
3/4 cup or so warm plain soy milk, nut or rice milk
Sea salt and fresh ground pepper
4 cloves garlic, minced
2 rounded cups thinly shredded cabbage- I used both green and purple cabbage
1 medium carrot, peeled and shredded thin
5 scallions (spring onions), sliced- reserve a few slices for garnish
3/4 cup chopped roasted green chiles- mild or spicy

Instructions:

Preheat the oven to 350ºF.

In a large mixing bowl, mash and whip the warm potatoes with the warmed hemp milk until creamy smooth. Drizzle with olive oil, to taste; and season with sea salt and ground pepper. Stir in. Taste test for seasoning. Set aside.

In a skillet, heat a dash of olive oil over medium-high heat and add the garlic. Stir for less than a minute. Add the shredded cabbage, carrots and scallions. Cook and stir for a few minutes- just until the cabbage has wilted and softened a bit, but still tender-crisp. Stir in the green chiles and remove from heat.

Add the cabbage skillet mixture to the smashed potatoes and stir together. Spoon the colcannon into a casserole dish and cover. Bake at 350ºF for 20 to 30 minutes, until piping hot.

Serve with a garnish of sliced scallions.

Serves 6 as a side dish.



More Delicious Potato Recipes from Food Bloggers:


Rachel's recipe for Champ at Coconut & Lime
Gluten Free Bay's Potato and Spinach Knish
Gluten-Free Goddess' Warm Champagne Vinegar Potato Salad


Karina

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