Colcannon Irlandés Clásico
Guarnición45 min6 porcionesFácilSobre 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
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
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
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
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
Warm the Milk and Heavy Cream together in a small Saucepan ^[over low heat] or in the Microwave until steaming — do not boil.
- 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
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
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
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.
