Shannon Beigert
By Shannon Beigert
Well, the calendar tells us it is March again, and my potted shamrock plant is blooming!
As I shared last year, I am not of Irish heritage, but since my name is Shannon, I claim to be “honorary” Irish each March. This is the month we all, Irish and honorary and wannabe Irish, celebrate St. Patrick’s Day!
More than 30 years ago, I backpacked through Ireland with my college roommate, who is of Irish ancestry. It is a magical place, and I still vividly remember this wonderful country.
Today, in the spirit of Ireland, I am providing my recipe for Colcannon, a classic Irish recipe: potatoes with a twist.
Ingredients
3 large russet potatoes or 5 medium-sized ones, peeled and diced into cubes
1 teaspoon of salt
1 teaspoon of granulated garlic
2 tablespoons of vegetable oil
1 medium-sized sweet onion, finely diced
1/2 green cabbage, washed and chopped into 2-3 inch strips
1/2 of a stick of butter (that's 1/8 lb.)
3/4 cup of whole milk or half-and-half
Black pepper to taste
Instructions
Fill a large stockpot with water, add salt and granulated garlic, and bring to a boil on the stove. Once boiling, carefully add the diced potatoes and stir.
Meanwhile, add the oil to a large skillet and, on medium heat, sauté the diced onions until they begin to turn translucent. Then add the chopped cabbage, mixing the two ingredients.
Let the cabbage cook until it turns bright green. You may add a couple of ounces of water to create a little steam to assist in cooking, but do not overcook. You want the cabbage to be crisp-tender.
Check on the doneness of the potatoes by piercing one or two pieces with a fork. If it easily comes apart, it is cooked. Drain in a colander and move into a large bowl.
While the pan is hot and steamy, add most of the butter, saving a small amount for later. Add the milk or half-and-half. Mash with a potato masher or whip with an electric mixer until the texture is smooth and creamy.
Add the cooked cabbage mixture and the remaining butter. Continue to mix until well combined. Turn into a serving dish and sprinkle with black pepper.
The consistency of this dish is interesting and lovely. The creaminess of the potatoes, along with the tender crunch of the cabbage, makes for a good dining experience.
Enjoy!
Shannon Beigert is a chef and baker who loves entertaining guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com
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