Creamy Gluten Free Colcannon

I am ashamed to confess, as a descendant of Irish women of old, that I had never heard of Colcannon before! That is until a friend introduced me to this spectacularly creamy gluten-free dish!  This potato recipe includes lots of healthy vegetables and has become a family favorite.  You may want to think about adding this mouth-watering dish to your St. Patrick’s Day celebration.

In Ireland, during the 1600s and 1700s when agriculture was tumultuous at best, some of the easiest produce to grow were potatoes, cabbages, and leeks.  These vegetables were considered the food of the common man. I am sure a creative homemaker made it her business to create a healthy, nutritious, and delicious recipe for her family and friends. The word colcannon originally hails from the Gaelic term “cal ceannann” which means white-headed cabbage.

This recipe is gluten-free, grain-free, sugar-free, and can be made dairy-free too! 

Creamy Gluten-Free Colcannon 

12 Servings

Ingredients 

15 medium organic Yukon Gold potatoes 

1 tsp Sea salt

1 cup  unsalted grass-fed butter, divided or gluten-free vegan butter

6 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise

6 garlic cloves, thinly sliced

1 head shredded cabbage 

3 ½ cups milk or gluten-free chicken broth

Freshly ground black pepper

3 scallion, thinly sliced

Directions 

1. Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool, and peel.
2. Meanwhile, melt half the butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add half the cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
3. Add potatoes and the remaining cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
4. Transfer colcannon to a large serving bowl. Top with a pat of butter and sprinkle with scallions.

ENJOY!

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Blessings,

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