Sobre esta receta

Colcannon es la comida de confort irlandesa por excelencia — puré de papas cremoso y mantequilloso combinado con repollo tierno marchitado o col rizada y puerros salteados dulces. Simple, sustancioso y profundamente satisfactorio, es un plato básico querido en las mesas irlandesas durante todo el año, especialmente alrededor de Halloween y el Día de San Patricio. Esta receta casera bien probada lo mantiene clásico: papas esponjosas, mucha mantequilla, un toque de crema tibia y suficientes verduras para hacer cada bocado interesante. Sírvelo como un acompañamiento espectacular o apílalo alto y cómelo como una comida por sí solo.

Instrucciones

1. 1

   Place the peeled, chunked yukon gold potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tablespoon of kosher salt. Bring to a boil ^[over high heat], then reduce to a steady simmer.

2. 2

   Cook the yukon gold potatoes until completely tender and a fork slides through with no resistance, about 18–22 minutes. Drain thoroughly in a colander and let them steam-dry for 2–3 minutes — this removes excess moisture and makes for fluffier mash.

3. 3

   While the yukon gold potatoes cook, melt 3 tablespoons of butter in a large skillet ^[over medium heat]. Add the sliced leeks and a pinch of salt. Sauté, stirring occasionally, until softened and just beginning to turn golden, about 6–8 minutes.

4. 4

   Add the shredded green cabbage to the skillet with the leeks. Toss to combine and cook, stirring occasionally, until the cabbage is wilted and tender but still has a little body, about 5–6 minutes. Season lightly with salt and white pepper. Remove from heat and set aside.

5. 5

   Warm the milk and heavy cream together in a small saucepan ^[over low heat] or in the microwave until steaming — do not boil.

6. 6

   Return the drained yukon gold potatoes to the empty pot. Mash with a potato masher or pass through a ricer for an extra-smooth result. Add the remaining 3 tablespoons of butter and mash until melted and incorporated.

7. 7

   Pour in the warm milk and heavy cream gradually, stirring and folding with a wooden spoon or spatula until the mash is creamy and smooth. You may not need all the liquid — add it until you reach your preferred consistency. Season well with salt and white pepper.

8. 8

   Fold the sautéed leeks and cabbage into the mashed yukon gold potatoes until evenly distributed throughout. Taste and adjust seasoning — colcannon should be generously seasoned.

9. 9

   Transfer to a warm serving bowl. Make a well in the center with the back of a spoon and add a generous knob of butter, letting it melt into a golden pool. Scatter sliced scallions over the top if using. Serve immediately.