Colcannon Recipe
Flavors of Ireland
Total time: 30 to 60 minutes
Difficulty: Easy
Chef's Note

Colcannon is traditionally eaten in Ireland at Hallowe'en. Until quite recently this was a fast day, when no meat was eaten. The name is from cal ceann fhionn -- white-headed cabbage. Colcannon should properly be made with chopped kale (a member of the cabbage family) but it is also made with white cabbage.

Colcannon at Hallowe'en used to contain a plain gold ring, a sixpence, a thimble and a button: finding the ring meant marriage within the year for the person who found it, the sixpence meant wealth, the thimble spinsterhood and the button bachelorhood.

For 4 servings

- 1 kg (2 1/4 lb.) potatoes
- 50 g or more (3 Tbsp. +) butter
- 500 ml (2 cups) or less milk
- parsley
- salt and pepper

- 2 onions + 1 big spoonful of butter
- 3 Tbsp. cream
  1. Peel and wash the potatoes. Cook them in boiling water until tender.
  2. Drain and mash the potatoes; add the milk to make a purée. Season with salt and pepper.
  3. Chop the kale finely; cook in boiling lightly salted water for 15-20 minutes until tender. Drain.
  4. Peel and chop the onion. Sweat in butter until translucent.
  5. Add the onion and kale to the mashed potato.
  6. Incorporate the butter, parsley and cream. Serve hot.
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