May the road rise up to meet you.
May the wind be always at your back.
May the sun shine warm upon your face;
the rains fall soft upon your fields and until we meet again,
may god hold you in the palm of His hand.
~traditional gaelic blessing
Happy Saint Patrick’s Day!
We had such a fun trip to Ireland last year and tried several Irish specialties on our travels. For breakfast we tried ‘The Full Irish’ also known as a fried breakfast consisting of eggs, bacon, sausages, mushrooms, baked beans, grilled tomato, potatoes, black and white puddings (a kind of sausage). This breakfast is very good but also known as “heart attack on a platter”, we had to try it all the same. In Killarney we tried Irish Stew made with lamb served with Boxty (potato pancake) for dinner, yummy. I personally had to taste test every scone, cake, cookie or bread that crossed my path. Of course I slathered Kerrygold butter on soda bread every morning before starting my day. I never missed a ‘tea time’ and became so wired with Irish caffeine that I couldn’t sleep at night. But, until this week I had never tried the Irish potato dish, colcannon.
Adapted from The Country Cooking of Ireland by Colman Andrews.
- 5-6 Russet potatoes ( about 2 lbs)
- 8 tablespoons butter, plus more for serving
- 3 cups assorted chopped greens (kale, chard, spinach, parsley, sorrel, mustard greens)
- 1 & 1/4 cups milk
- 3-4 scallions, minced
- Sea salt and freshly ground black pepper to taste
- Cut the potatoes in half, place in a heavy pot and add water halfway up the sides of potatoes.
- Cover the pot and bring the water to a boil, reduce heat to a simmer.
- Remove the lid and carefully drain out several cups of water, then return to the stove on low heat, steam the potatoes in the remaining simmering water for about 30 minutes until tender when pierced with a small knife.
- Remove from the heat, drain and set aside.
- Melt 4 tablespoons of butter in a large skillet over a medium heat, add the assorted chopped greens and cook for about 5 minutes, until wilted.
- Add the milk, scallions and 2 more tablespoons of the butter to the wilted greens, bring to a simmer, cooking the greens in the milk mixture for a minute, remove from the heat and set aside.
- Remove the potatoes and slide the peels off- place potatoes back in their pot.
- Add the greens/milk mixture to the potatoes and mash until smooth.
- Season to taste with salt and pepper.
- Serve in bowls with butter on top.