Kohl Cannon or Colcannon
Elevate your side dish game with Kohl Cannon, often known as Colcannon, a traditional Irish comfort food bursting with rustic flavor and hearty goodness. This recipe combines creamy mashed potatoes with tender, shredded kale or cabbage, enriched by the subtle sweetness of sautéed green onions and a luxurious blend of butter and warm milk. Perfectly seasoned with a hint of black pepper, this dish offers a balanced mix of textures and earthy, buttery flavors. Whether served as a holiday favorite or a cozy everyday side dish, Kohl Cannon is a delightful way to spotlight simple, wholesome ingredients. Ideal for pairing with roasted meats or enjoying on its own, this Irish classic is a must-try for food lovers seeking warmth and tradition in every bite.
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Recipe Information
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 2 teaspoons Salt
- 4 cups Kale or green cabbage, finely shredded
- 6 tablespoons Unsalted butter
- 1 cup Whole milk
- 4 Green onions, finely chopped
- 0.5 teaspoons Black pepper
Instructions
Peel the potatoes and cut them into evenly sized chunks. Place the potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt to the water and bring it to a boil over medium-high heat.
Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender. Drain the potatoes and return them to the pot.
While the potatoes cook, blanch the kale or cabbage in a separate pot of boiling water for about 3-4 minutes, until tender. Drain and set aside.
In a small saucepan, melt 4 tablespoons of butter over low heat. Add the chopped green onions and cook gently for 1-2 minutes, being careful not to brown them.
Add the milk to the saucepan with the green onions and warm it gently until it is heated through. Do not let it boil.
Mash the drained potatoes using a potato masher or ricer until smooth. Pour the warmed milk and green onion mixture into the mashed potatoes and stir until well combined.
Fold the blanched kale or cabbage into the mashed potato mixture and stir until evenly distributed. Season with black pepper and additional salt to taste.
Transfer the colcannon to a serving dish and top it with the remaining 2 tablespoons of butter, letting it melt over the top. Serve warm as a side dish.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 27.3 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 607 mg | 47% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4393 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
