Here is a twist on a traditional Irish recipe, a great one for any time of year and a decadent way to eat spuds of any variety, skins and all. Mix in any greens you like, it’s still Colcannon. You can also choose your level of decadence by adding yogurt, sour cream, or cream — we go for the cream! Prep time: 10 minutes. Cook time: 25 minutes. Serves four as a side dish.
- 1/2 lb potatoes washed, diced, leave the skins on
- 1 T olive oil
- 1 c onion diced
- 1 clove garlic
- 1 bunch spinach or greens of your choice: cleaned, trimmed
- 1 T cream or sour cream or yogurt
- 1/4 c half & half
- to taste salt & pepper
Leave the skins on the spuds for added splashes of color (and nutrients!). Add potatoes to a pot that is a size that can be used later for mashing. Bring the water to boil on medium high. Once water boils, reduce heat to medium, cover, and let simmer for 15 minutes. Drain water. While potatoes are boiling, heat olive oil in a sauté pan. Add in onions and garlic. Cook for 5 minutes over medium heat or until onions are translucent. Add in spinach, cover, and cook a few minutes, stirring occasionally, until all is wilted. (For cabbage or heartier greens that don’t cook as quickly as spinach, lower the heat a bit so that the onions don’t burn.) Add sautéd mix to potatoes. Mash with a hand mixer. Add in yogurt and half and half. Season to taste and enjoy!
photos: CCF staff