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Colcannon with Brown Butter: RELOADED
ACTIVE TIME: 30 minutes
TOTAL TIME: 55 minutes
Yield: 4 to 6 servings
My colcannon mash recipe is made with the Irish trifecta: Potatoes, cabbage, and Irish whiskey. And no, you don't have to wait until St. Patrick's Day to enjoy it. This recipe first appeared on altonbrown.com.Photo by Lynne Calamia
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- 1 pound russet potatoes, rinsed, peeled, and cut into 1-inch chunks
- 1 pound red potatoes, rinsed, peeled, and cut into 1-inch chunks
- 4 teaspoons kosher salt, divided
- 6 tablespoons unsalted butter, cut into 6 pieces
- 1 pound cored and shredded green cabbage (about half a medium head)
- 1 teaspoon freshly ground black pepper, divided
- 6 fluid ounces whole milk, slightly warmed
- 2 ounces Irish Whiskey
Specialized Hardware
11-inch straight-sided saute pan
ACTIVE TIME: 30 minutes
TOTAL TIME: 55 minutes
Yield: 4 to 6 servings
Procedure
- Combine the potato chunks in a 4-quart saucepan. Add 1 teaspoon of the salt and just enough water to submerge the potatoes.Cover the pot with its lid and bring to a boil over high heat. As soon as steam starts to puff out around the lid, remove the lid and reduce the heat to maintain a simmer, cooking until the potatoes are easily crushed with tongs, about 8 minutes.
- Meanwhile melt the butter in an 11-inch straight-sided sauté pan over medium-low heat. Cook, gently shaking the pan, until the butter just starts to brown, 3-4 minutes, then carefully pour half into a heat-proof bowl or measuring cup and set aside.
- Increase the heat to medium and add the cabbage along with another teaspoon of the salt and 1/2 teaspoon of the pepper. Sauté, scraping and incorporating the browned bits into the cabbage for about 7 minutes, until it's softened and lightly browned.
- While the cabbage cooks, don't forget to check the potatoes. When they're done, drain then return to the pot while it's still hot. Give the pot a few shakes to break up and dry the potatoes, then set aside on a kitchen towel or trivet. Add the warmed milk, remaining 2 teaspoons salt, and remaining pepper and mash to desired consistency with desired utensil.
- When the cabbage is lightly brown, add the mashed potatoes to the sauté pan, kill the heat, and combine with a wooden spoon or rubber spatula.
- Place the colcannon in a serving vessel of your choice and use the back of a spoon to create a divot in the top of the mixture. Pour the reserved brown butter into said divot and serve immediately to a thankful planet populated entirely by Irishmen.
- Oh, and drink the whiskey.
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