Lizzy's Sweet Kitchen

Disclaimer: This is not my recipe all the credit goes to Joshua McFadden the recipe is from the 6 Seasons cookbook

St Patrick’s Day celebration!🍀 I made corned beef, bacon and cabbage, Soda bread (my favorite), and Colcannon all paired with a cold Guinness. My grandma made me truly love and appreciate this holiday. Since going to Dublin over the summer, I have a new respect for my heritage and the Irish. The Irish people are welcoming, friendly, and loving. They are proud of the things that they are stereotypical for like whiskey, Guinness, potatoes, and much more. Which I do not see a problem with, but they are much more than that! My family is complex and loving just like the Irish in us. My grandma always believed you should be proud of where you come from and your heritage. There were a lot of sacrifices made so my family could get to the point we are at. Happy St. Patrick’s Day.

I actually have a St. Patrick’s Day post from 2021 that describes most of the recipes displayed here. The colcannon is actually a new additional this year and I want to touch on that for this post.

I had colcannon growing up but I didn’t have it for about 10+ years until late last year. I remember when I had it, I thought why haven’t I been making this for so long? A little big about me, I am not a mashed potato lover. I know, I know, people are shocked when I tell them. I just personally think there are so many better options for a potato, why would I choose mashed over all the other versions? Then I had colcannon in the Fall last year. I still think there’s a time and place for colcannon vs mashed potatoes, but I much prefer colcannon over it’s sibling. So what is colcannon? It is a traditional Irish dish of mashed potatoes and cabbage. Pretty simple, but the added greens in this mashed potato dish for me makes it worth eating. Try it see if you love it, I’m sure you will. This Six Seasons recipe elevates it by adding lacinato kale and leeks.

Disclaimer: This is not my recipe all the credit goes to Joshua McFadden the recipe is from the 6 Seasons cookbook

Ingredients

• 2 1/2 pounds Yukon gold potatoes, peeled and cut into chunks
• 1 bunch lacinato (also called Tuscan) kale, center ribs removed and discarded, leaves torn into 1 1/2 to 3-inch-wide ribbons (I like mine on the smaller side)
• 1 leek, trimmed, halved lengthwise, cleaned well, thinly sliced into 1/4-inch half moons
• 2 tablespoons unsalted butter
• ½ cup heavy cream or crème fraiche
• salt and pepper to taste

Directions

1. Put the potatoes in a large pot of water and add salt until it tastes like the sea. Bring to a boil and cook until tender, about 15 minutes.
2. Add the kale to the pot and let it cook for 1 minute
3. Add the leeks to the pot and let it cook for 1 more minute. (See note)
4. Drain all the vegetables and then return them to the cooking pot. Using a potato masher, smash everything together and add the butter and cream, continuing to mash until everything is well and evenly combined. Season to taste with salt and pepper.
5. Transfer the hot mashed potatoes into a serving dish and dot the Butter over the top, letting it melt.

Notes: If you need to thin out your potatoes you can save 1 cup of the potato starch water before you drain it. Add it in as needed when mashing. I usually don’t do this but I know everyone is different on their preferred consistency!