cheddar horseradish colcannon
Today I’ve taken the classic Irish mashed potato dish, Colcannon, and given it a super flavor boost with Vermont cheddar and freshly grated horseradish root! It’s made with creamy mashed potatoes, Vermont cheddar cheese, garlicky kale, fresh dill, scallions and sweet cream butter! It is a delicious twist on a Saint Patrick’s Day classic! Get the recipe below, plus I have a couple surprises for you today.
I know I know, it’s Wednesday. I never post on Wednesday! But I couldn’t help myself because it is MARCH!!! That, and I have had about 70 cups of coffee already. So here I am! Good MORNING! ☺ Or should I say “Top o the mornin’!” since I’m sharing a Irish recipe today.
Or should I say Happy March!
March is the time of year that things start to get green! Well, actually, I say that it starts to get green, but not so much here in Vermont. Here in Vermont things start to get green in late April and May. No I am not kidding. But elsewhere in the United States things are starting to look springy! Right?
Later this month the Cherry Blossom Festival will be taking place in Washington DC. [That’s a bucket list item for me!] And of course further south it’s even further into the growing season. Heck at this time of year in Florida, corn and broccoli are in season!
Where I live in Northern Vermont though, corn is 5 months away. March is the time of year we gradually transition from storing veggies, like potatoes, carrots, garlic and other root vegetables to mostly greens at first. A lot of the local CSA’s and farms have hoop houses and movable green houses to push the boundaries of the growing season. This month, we’ll be seeing beautiful tender greens like mache, mizuna, pac choi, chard and kale.
Speaking of kale, that’s what makes this colcannon so green! That plus the dill plus the scallions. Plus the cheese. Oh wait cheese isn’t green. Hopefully!
So what I am saying is that it’s green somewhere in March! And this Colcannon is totally green!
Cooks Notes for this Cheddar Horseradish Colcannon
- Start with thin-skinned potatoes. You can read about the two main types and why thin-skinned varieties are better for mashed potatoes.
- I used warmed milk. And when you first add it, you’re going to think that it is too much. But just keep mashing, and you’ll see that the potatoes really suck up all that milk.
- I used fresh horseradish (that’s one of those storing veggies I was telling you about) you can see it in the video below. You can also use prepared horseradish from a jar.
- I used Cabot Vermont cheddar cheese to make this. Make sure to use the sharpest available cheddar for the best cheesy flavor. There is a lot of flavor happening in every spoonful of this colcannon, so you surely wouldn’t want to miss out on the cheese now would you. Nope.
If you’re still reading then you’re wondering, so what’s the other surprise??? Amiright? I didn’t forget. Its this. I made you another video! Check it out, yo.
I’ve taken the classic Irish mashed potato side dish, Colcannon, and given it a super flavor boost with Vermont cheddar and freshly grated horseradish root! It’s made with creamy mashed potatoes, Vermont cheddar cheese, garlicky kale, fresh dill, scallions and sweet cream butter and is ready in less than 40 minutes!
- 2 ½ pounds thin-skinned potatoes, (about 4 medium) peeled and cut into 1 ½ -inch chunks
- 1 cup milk, warmed
- 4 tablespoons unsalted butter, melted plus more for serving if desired
- 6 ounces shredded extra-sharp cheddar cheese
- 2 to 5 teaspoons freshly grated or prepared horseradish, to taste
- 2 teaspoons chopped fresh dill
- 1 teaspoon salt
- ¼ teaspoon ground pepper, preferably white
- 1 tablespoon avocado oil or organic canola oil
- 3 scallions, sliced greens and whites separated
- 2 cloves garlic, minced
- 1 small bunch lacinato kale, stems removed and finely shredded (about 6 cups)
- Place potatoes in a large saucepan. Cover with cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain simmer and cook until the potatoes are just tender when pierced with a fork, 15 to 18 minutes. Drain thoroughly and return the potatoes to the saucepan. Add milk and butter and mash with a potato masher or electric beater until smooth. Add cheddar, horseradish, dill, salt and pepper and mash until the cheese is melted and the potatoes are smooth. Cover saucepan with lid to keep warm if necessary.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add scallion whites and garlic and cook, stirring until softened and fragrant, but not browned, 30 to 90 seconds. Add kale and cook, stirring until wilted. Add 2 to 3 to 4 tablespoons water if necessary and continue cooking until the kale is bright green and just tender, 3 to 5 minutes.
- Add the kale to the mashed potatoes and stir to combine. Serve colcannon topped with scallion greens and additional butter if desired.
- Serving Size: 2/3 cup
- Calories: 226
- Sugar: 2 g
- Sodium: 365 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 8 g