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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

20 comments:

  1. Anonymous16:46

    I can't believe it—a first in my house. I actually can make this recipe without running to the store!

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  2. Ooh, it's like a free-form kugel. Nice (and Pesach-friendly)! Thanks!

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  3. Karina, I can tell you this: I know that I will be licking my plate, reaching for seconds and licking my plate again! Thanks for this one!

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  4. Hmmm ... not that bad, it all depends on how much olive oil that's used. I love-love the texture of this, the fact that it's not as 'mashed'. Lovely!

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  5. Oh my. This looks amazing. Despite my Irish heritage, I don't think I've ever eaten colcannon, but now I have an excuse to make up a batch of my own. Yum.

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  6. Yum, the Irish in me is drooling on my keyboard and the rest of me just wants this NOW!

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  7. Anonymous09:04

    Fabulous recipe! Thanks.

    www.savetheknish.org

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  8. I made this - it was creamy potato good- so good.

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  9. This looks fabulous. I am definitely making this on tuesday!!

    Oh and you absolutely made my day by visiting my blog :)

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  10. This looks so yummy - I have not heard of colcannon before, so you introduced me to something new!

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  11. I never heard of this before either. It looks great!

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  12. Colcannon is indeed one of the best comfort foods (though I might be biased because I'm a red-headed Irish woman)! Your's looks lovely!

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  13. As another red-headed Irish woman (well, half Irish - the other half is Turkish, talk about a combination!)...I am practically licking the computer screen right now!

    I love your potato recipes, and I can't wait to try this one. Thank you!

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  14. stephanie10:44

    This looks so beautiful, but I still can't get into mashed potatoes with milk (even hemp milk!). I've got the all Jewish background, so mashed potatoes came with meat meals and never had dairy.
    I think I'll add your ideas into my grandma's mashed potatoes. Hers: Boil the potatoes with an onion. Drain, mash it all together in a casserole dish, adding salt, pepper. Optional additions: a beaten egg, cumin, garlic, water from the potatoes to thin it a drop.
    While the potatoes were boiling, onions were sauteed/fried in oil (well, chicken fat, but I'm a vegetarian now!) until the first one or two started to blacken. Swirl the onions, with their oil, into the casserole, leaving a good amount to sprinkle over the top.
    Then bake, then eat!

    I think I'll do this with cabbage and/or greens, and blend the traditions! But I'm skipping the milk :)

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  15. Can't wait to try it, but aren't we going into Standard Time, and leaving Daylight Saving Time behind??

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  16. Anonymous10:27

    Hi Karina I love your blog, and colcannon.
    I simmer leeks in rice milk till there soft, use that milk to mash the potatoes, strain out the leeks and stir them into the potatoes. Saute an onion and stir that in as well. Salt & pepper to taste. Top with chopped chives.
    Potaotes, onions and leeks, my Irish soul is happy.
    And thank you for your post on your allergy tests. We just did up the paper work for my family of 3. I can't wait to help us feel even better.
    Amy

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  17. Anon- Hahaha! Cool.

    ~M- Free form kugel- I like that.

    Tiffany- I could eat this day and night.

    Alanna- It's delicious- even though it's dairy-free. Thanks!

    Good Eatah- What are you waiting for, Lass?

    Simply Gluten-Free- Drooling is good.

    Anon- Thanks!

    Klay- So glad. Yay.

    Devon- Thanks - and aw.

    Sarah- Muchas gracias!

    Vegeyum- and Rach--- Try it- you'll like it!

    Lauren- Thanks and slainte!

    Milhan- I love it! Sounds like a beautiful combo.

    Stephanie- I love dairy-free spuds, too. Thanks for your tips. I love new ideas.

    Me- Yup. You're right! :) Changed. Thanx.

    Amy- Yum- love the idea of simmering leeks. Thanks for that!

    And thank you all for your comments.

    xox

    Karina

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  18. Anonymous17:03

    oh my heavens, this is so good. I have a new favorite comfort food.

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  19. Great recipe, we had it tonight for dinner and the kids quite enjoyed the combination. I went light on the green chili, but wish I had not, as my batch needed a little more oomph!

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