Featured Recipe
Twisted Colcannon Mash
By Kate
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A rustic Irish-inspired mash that swaps Savoy cabbage for kale and butter for olive oil. Starchy Yukon Gold potatoes play well with a touch of crème fraîche and almond milk for richness. Onion slivers sautéed with garlic add aromatic depth. Technique focuses on texture: chunky with smooth finish. Controlled simmering and careful liquid adjustments keep it saucy but not soupy. Ideal for 5 servings. Gluten, nut, and egg-free options noted. Salt and pepper to taste. A kitchen-savvy take with substitution tips and timing tricks baked into each step.
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Prep:
20 min
Cook:
30 min
Total:
50 min
Serves:
5 servings
Irish food
vegetarian
sides
Introduction
Potatoes. Kale. Shallots. Not your grandma’s colcannon but close enough to honor the roots. Skip the butter if you want, olive oil does a vigorous job of shaking up familiar flavors. Yukon Golds hold shape, mash creamy but never gluey—big lesson there. Slow sweat the greens and aromatics. Garlic sneaks behind the scenes. It’s about balance: texture in the potatoes, the right amount of cooking liquid in the greens. Pacing matters. Splash in some crème fraîche and almond milk for richness without heaviness. Noise comes from simmering pots and soft shuffles of masher. Aroma lifts when garlic hits olive oil, shallots soften to sweet whispers. This is a dish with bones but no rigidity. Flexibility and instincts, that’s the true skill.
Ingredients
About the ingredients
Potatoes dictate texture, go for starchy or all-purpose like Yukon Gold for mash that holds moisture without breaking apart. Kale offers earthiness and color but trim out thick stems or get bitter spots. Shallots over onions—they bring subtle sweetness and a texture contrast when slow-cooked. Olive oil over butter cuts heaviness; works better for longer sweats without burning. Almond milk keeps dairy sensitivity low but any creamy milk substitute works. Crème fraîche adds tang and silk. Salt in cooking water isn’t negotiable, it seasons inside-out. Keep liquids measured; add extra almond milk if mash stiffens, but go slow.
Method
Technique Tips
Cold water start with potatoes means even cooking throughout, don’t rush with hot water unless boiling. Test doneness with fork but avoid poking too much—you lose starch and dry mash. When sweating shallots and garlic, go low and slow. Rushing pulls bitter compounds. The kale needs texture—too mushy and the dish loses structure; that taste of tender crunch is key here. Drain but reserve kale liquid—contains flavor and nutrients flush with salt. Adding this back into mash keeps moisture balanced and adds a subtle vegetable note. Beat the mash gently, avoid overmixing or glue. Folding kale in last protects its integrity. Season incrementally; salt late because liquids mellow the salt load over time. Timing is sensory: the sizzle, softening leaves, the thick fluffy mound on your masher—trust those more than clock numbers.
Chef's Notes
- 💡 Mash Yukon Golds with care. Starchy means creamy. Test fork tenderness. Drain excess water before mashing. Keep it fluffy, add kale liquid in stages—not too much.
- 💡 Slow sweat the shallots and garlic. Avoid browning. 8-10 minutes at medium heat. Then add chopped kale. Cover, low heat. Watch for that soft sizzle. Greens need a tender touch.
- 💡 Don’t drown the mash. Too much liquid turns it soupy. Add crème fraîche and almond milk gradually. Consider your consistency. Watch for fluffiness while maintaining some texture.
- 💡 Kale too bitter? Swap for tender cabbage or chard. No almond milk? Use oat milk. Careful with creamy substitutes—consistency matters for mash texture.
- 💡 Common mishap: pouring all liquids at once. Keep it incremental. Adjust texture as you combine. Be patient. That balance brings the right mouthfeel.
