Welcome! Subscribe now to view all shows. Login / Learn More

Colcannon (Irish Potato Salad) Recipe by Paula Deen

1 ratings
Easy Level
30 MIN 10 Prep + 20 Cook
Servings
$ /Serving
1 ratings
Print
Easy Level
30 MIN 10 Prep + 20 Cook
3-4 Servings
$ /Serving

Colcannon (Irish Potato Salad) Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
30 MIN 10 Prep + 20 Cook
3-4 Servings
$ /Serving
Colcannon (Irish Potato Salad)

Ingredients

  • 5 russet potatoes
  • 1/2 cup unsalted butter
  • 1/4 cup whole milk
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 large shallots, thinly sliced
  • 1 large leek, halved and thinly sliced
  • 1 bunch kale, stemmed and coarsely chopped
  • 1 head napa cabbage, cored and coarsely chopped
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon salt
  • 2/3 cup green onion, tops, chopped

Preparation

Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.

 

Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.

 

Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

Reviews

Only registered users can write reviews. Please, or register

1 Review

Kitty
Kitty 3/16/2015
3/16/2015
Outstanding! I d

Outstanding! I don't care for Kale, so I substituted fresh spinach.

More Views



Paula Deen Channel on Roku