Irish Colcannon Two Ways
Updated: Mar 13, 2019
Irish colcannon mashed potatoes with garlic, leeks, cabbage and green onions, melted butter and love, now lectin free. Enjoy it mashed or as fried croquettes.
Irish colcannon! If any country knows how to do potatoes, it's Ireland. Potatoes boiled with garlic and leeks help infuse flavor. Mashed with butter and green onion, and generously salted, Irish mashed potatoes assume a whole new profile.
Add the Irish exclamation point to your St. Patty's corned beef and cabbage meal with this bowl of Irish mashers.
To make these Lectin Free Gourmet, we use white sweet potatoes, of course. And for added color, let's incorporate purple cabbage.
It's quite easy and quick to whip up a big bowl of Irish love. And it wouldn't be LFG without a few more steps. So we are going to make Irish colcannon two ways.
Let's get to making this!
LFG Irish Colcannon
2 White Sweet Potatoes
1 C Red Cabbage (chopped)
1/2 Leek (chopped)
4 C Water
1 1/2 t Salt (divided)
2 Garlic Cloves (peeled and sliced)
6 Green Onions (sliced)
5 T French Butter (divided)
Step 1: Boil Potatoes, Cabbage, Garlic & Leeks
Fill a medium saucepan with water and 1 t salt. Bring to boil. Peel and slice potatoes into one-ince segments, then quarter the segments. Put cut potatoes into boiling water with chopped leeks, cabbage and sliced garlic. Boil for 15-20 minutes until potatoes and cabbage are tender.
Step 2: Stir in Butter and Green Onions
Drain the potatoes, cabbage, leeks and garlic. In the same saucepan stir in four tablespoons of butter and most of the sliced green onions into the drained potatoes, cabbage leeks and garlic. Save a few sliced green onions and one tablespoon of butter for serving.
Step 3: Mash and Season Potatoes
With a potato masher, or whisk, mash the mixture. But leave a few course chunks. Spoon into a serving bowl. With the back of a spoon, hollow out a small well in the center for more butter. Garnish with remaining sliced green onion.
Step 4: Make Colcannon Croquettes
To make colcannon croquettes, pour about 1/4 cup of olive oil into a medium frying pan. Heat oil on medium high. Roll mashed colcannon into logs and fry on all sides until golden brown. Plate and garnish with sliced green onion.
Now, if we could only wash this down with an Irish Stout. But some indulgences can't be converted to lectin free. I guess we'll have to settle for Irish Whiskey!