Description
Brown Butter Colcannon combines mashed with fall’s hearty leafy greens, cream, green onions and brown butter, for a truly sexy bowl of spuds! Pair it with a good sausage, your best roasted chicken, or a nice, juicy chop for a satisfying winter meal packed with nutrition.
Ingredients
Units
Scale
- 1 1/2 pounds yellow potatoes, peeled & chopped
- 1/4 head savoy cabbage, thinly chopped
- 1 leek, chopped & washed
- 5 – 6 stalks green onion, finely chopped (about 1 cup)
- 2 tablespoons extra virgin olive oil
- 1/4 cup water
- 1/2 cup salted browned butter (see notes)
- 1/2 cup heavy cream
- salt and pepper to taste
Instructions
- In a medium-sized pot; add peeled potatoes to COLD, salted water and bring to a rapid boil. Then reduce heat to a low boil until your potatoes are cooked through and easily pierced with a pairing knife.
- Chop butter into 1-inch cubes and place in a small, heavy-bottomed saucepan. Place over medium heat to melt, then DON’T MOVE YOUR BUTTER. Let the butter continue to cook, watching to ensure it doesn’t scorch or burn. After about 5 minutes, the milk solids will slowly brown and sink to the bottom and a golden-brown foam will form on top. Once butter is at a nice, nutty-brown colour, remove it from the heat until needed.
- While the potatoes cook, sautee your cabbage using a large pan over medium-high heat. Add your olive oil, and heat until shimmering in the bottom of the pan. Now add cabbage and toss in the oil. Watch for splatter, as there will likely be some water on the cabbage. Then add about a 1/4 cup of water to steam your cabbage, reduce heat to medium and cover with a tight-fitting lid to steam, about 5 minutes.
- Once the cabbage is starting to turn nice, bright green add your leeks and cook another five minutes or so, until soft and transparent. Remove from heat and reserve until potatoes are ready.
- Once potatoes are fully cooked, strain, and let stand for 2 minutes to allow potatoes to dry on the outside, then add directly back into the pot you boiled them in. Warm your cream in the microwave or in a small pot, just until scalded and steaming. Working quickly, over now or very low heat, mash your potatoes lightly, then add hot cream, and mash until mostly smooth. Now then add half your green onions and half your warm brown butter and mash again. At this point, your potoos should be well-mashed and creamy. Now fold in the cooked cabbage and leeks with a spatula – being careful not to over-mix. Move Colcannon to a serving dish, if desired, smoothing with a spoon to make deep divots for pools of butter.
- Last, add your remaining green onions to the remaining warm brown butter, being careful as they may splatter if your butter is very hot. Finish the dish with remaining brown butter and scallions and serve immediately.
Notes
Brown Butter Colcannon holds for about four days in the fridge. Due to the high water content of the cabbage, this does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Irish