Skip to main content

See also:

California Colcannon {Mashed potatoes with cabbage, kale and carrots}

Mashed potatoes take a healthier turn with cabbage, kale and carrots
Mashed potatoes take a healthier turn with cabbage, kale and carrots
Erika Penzer Kerekes

Everyone loves mashed potatoes, but mashed potatoes may not fit in with your 2013 New Year's resolutions. Enter colcannon, the traditional Irish mashup of potatoes and cabbage. Never mind the butter and cream - that cruciferous cabbage will help us live forever.

This "California colcannon" uses the best of southern California's winter produce, including dark green Tuscan kale (also called dinosaur kale because of the bumpy texture of its leaves) and sweet carrots. Serve it as a side dish with chicken or meat, or enjoy it on its own as a vegetarian lunch or dinner.

California Colcannon {Mashed potatoes with cabbage, kale and carrots}

Ingredients:

  • 2 pounds russet potatoes, unpeeled
  • 6 Tablespoons butter, plus more for serving
  • 1/2 green cabbage, thinly shredded
  • 1 bunch kale (Tuscan or curly), thinly shredded
  • 2 large carrots, peeled and grated
  • 1/4 cup heavy cream
  • 1/2 cup milk
  • salt and pepper to taste

Instructions:

Place the potatoes, whole and unpeeled, in a large pot. Cover the potatoes with cold water by a few inches and set the pot over high heat. When the water boils, turn the flame down, cover the pot, and simmer the potatoes until they are tender (a paring knife should go cleanly through to the center of the potatoes). The time will depend on how big the potatoes are, but start checking them after 30 minutes. Drain the cooked potatoes and let them cool until you can handle them.

While the potatoes are cooking, melt the butter in another large pot over medium heat. Add the cabbage, kale and carrots. Cook until the vegetables are tender but not mushy, 10-15 minutes.

Heat the cream and milk in a measuring cup in the microwave until warm.

Slip the skins off the potatoes and put the potato flesh back in the pot. (Discard the skins.) Add the cream mixture and mash the potatoes with a hand-held potato masher. When they are fairly smooth, add the cabbage mixture and continue mashing to combine. Add salt and pepper to taste (you will need a good amount of salt).

Serve immediately with an additional pat of butter on top.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Yield: 6-8 servings

Comments