Hello, fellow potato lovers! Today, we’re diving into the world of colcannon, a traditional Irish dish that is not only delicious but also super comforting. Trust me, once you try colcannon, you’ll want to make it a regular part of your culinary repertoire.

Brief overview of colcannon

Colcannon is a mouthwatering dish that combines some of the best ingredients known to humankind:

1. Potatoes (of course!): The star of the show in this dish, providing a lovely, fluffy base.
2. Cabbage or kale: Adding some texture and green goodness to the mix.
3. Leeks or onions: Bringing a subtle, savory flavor to complement the earthiness of the potatoes.
4. Butter: Because, well, everything is better with butter, right?
5. Spices: Typically, salt and pepper are used to season the dish, but you can get creative with your seasoning choices.

Importance of choosing the right type of potato

Now, when it comes to making colcannon, one of the most crucial decisions you’ll make is selecting the perfect potato variety. The texture and flavor of the potato can make or break your colcannon dish, so choosing the right type is essential. But fear not, dear potato enthusiast! In this article, we’ll explore the best types of potatoes for colcannon and why they work so well. Get ready for a journey into the wonderful world of Irish cuisine!

Starchy vs. waxy potatoes

When it comes to cooking potatoes, understanding the difference between starchy and waxy potatoes can greatly impact the final result of your dish. In this section, let’s break down the differences in texture and how each type cooks, so that you can make informed decisions when whipping up your perfect colcannon.

Differences in Texture and How They Cook

1. Starchy Potatoes

Starchy potatoes, as the name suggests, have a higher starch content than their waxy counterparts. This means they cook up to a deliciously fluffy and creamy texture. When boiled or steamed, starchy potatoes become soft and more readily break down, making them perfect for mashing or using in recipes where you want a smooth, even consistency.

Example: Russet potatoes are one of the most well-known starchy potatoes, and they make an excellent choice for colcannon.

2. Waxy Potatoes

On the other end of the spectrum, we have waxy potatoes. These spuds have a lower starch content, giving them a firmer texture when cooked. They hold their shape much better during cooking, making them ideal for dishes where you want to maintain some structure, like in salads or stews.

Example: Red potatoes are a popular waxy variety, which some colcannon lovers prefer for a firmer, more textured dish.

Pros and Cons of Each Type for Colcannon

So, which type of potato should you choose for your colcannon? Let’s break it down.

Starchy Pros:

• Cooks up fluffy and creamy, perfect for mashing
• Can absorb butter, cream, and other flavors more readily

Starchy Cons:

• Can become gluey if overworked or overcooked
• Less able to hold their shape if you prefer a chunkier colcannon

Waxy Pros:

• Holds its shape well, providing a more structured, textured colcannon
• Creamy texture when cooked

Waxy Cons:

• May not mash as smoothly as starchy potatoes
• A bit challenging to achieve an even, smooth consistency

Ultimately, the best type of potato for your colcannon will depend on your personal preference and the texture you desire in your dish. If you love a smooth, buttery colcannon with no chunks, starchy potatoes like Russets or Yukon Golds could be your best friend. But if you prefer a slightly more textured, firmer colcannon, don’t be afraid to give waxy potatoes like reds a try.

Top types of potatoes for colcannon

When it comes to making the perfect colcannon, not all potatoes are created equal. In this section, I’ll introduce you to some of the best potato varieties for colcannon, discussing their unique characteristics and advantages. Plus, you’ll discover a delicious colcannon recipe for each type of potato!

Russet potatoes

Description: Russet potatoes are high-starch, have a rough brown skin, and an oval shape. They’re one of the most widely available and popular potatoes in the United States.

Why they are good for colcannon: The high-starch content of Russet potatoes makes them a great choice for colcannon. When cooked, they develop a light and fluffy texture, perfect for mashing and absorbing the butter, cream, and other flavors in your colcannon.

Example recipe using Russet potatoes:

Ingredients:

• 4 large Russet potatoes, peeled and diced
• 4 cups chopped kale, stems removed
• 1 cup leeks, thinly sliced
• 1/2 cup unsalted butter
• 3/4 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Place the diced Russet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20-25 minutes.
2. While the potatoes are cooking, sauté the leeks in 2 tablespoons of butter over medium heat until softened, about 5 minutes.
3. Add the kale to the leeks and cook for a few more minutes, until the kale is wilted.
4. Drain the cooked potatoes well and return them to the pot.
5. Heat the remaining butter and heavy cream in a saucepan over low heat.
6. Mash the potatoes with a hand masher or use a ricer, then slowly add the warm butter and cream mixture. Adjust the consistency as needed and season with salt and pepper.
7. Fold in the cooked leeks and kale, ensuring an even distribution throughout the mashed potatoes.
8. Serve your colcannon warm and enjoy!

Yukon Gold potatoes

Description: Yukon Gold potatoes are medium-starch, have thin yellow skin, and a round shape. They’re known for their versatility and slightly buttery taste.

Why they are good for colcannon: Yukon Gold potatoes strike a delicate balance between texture and flavor, making them another excellent choice for colcannon. Their natural butteriness enriches the dish, while their texture ensures a luxurious, creamy colcannon.

Example recipe using Yukon Gold potatoes:

Ingredients:

• 4 large Yukon Gold potatoes, peeled and diced
• 4 cups shredded green cabbage
• 1 large onion, finely chopped
• 1/2 cup unsalted butter
• 3/4 cup milk
• Salt and pepper to taste

Instructions:

1. Cook the diced Yukon Gold potatoes in a large pot of boiling water until tender, about 20 minutes.
2. While the potatoes cook, heat 2 tablespoons of butter in a large pan and sauté the onions over medium heat until soft and translucent, about 5-7 minutes.
3. Add the shredded cabbage to the onions and cook until wilted, about 5 minutes.
4. Drain the cooked potatoes and return them to the pot.
5. Heat the remaining butter and milk in a saucepan over low heat.
6. Mash the potatoes with a hand masher or a ricer, then slowly add the warm butter and milk mixture. Adjust the consistency as needed and season with salt and pepper.
7. Stir in the sautéed onions and cabbage, mixing well.
8. Serve your Yukon Gold colcannon with an extra pat of butter on top and savor every bite!

Maris Piper potatoes

Description: Maris Piper potatoes are high-starch, popular in the United Kingdom, and have creamy-white flesh. They’re a favorite among chefs for their fantastic cooking properties.

Why they are good for colcannon: Maris Piper potatoes cook up fluffy and absorb flavors exceptionally well. This makes them another fantastic choice for colcannon, allowing the dish to develop that perfect blend of texture and taste.

Example recipe using Maris Piper potatoes:

Ingredients:

• 4 large Maris Piper potatoes, peeled and diced
• 4 cups chopped kale, stems removed
• 1 large leek, thinly sliced
• 1/2 cup unsalted butter
• 3/4 cup whole milk
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the diced Maris Piper potatoes in boiling water until tender, about 20-25 minutes.
2. Meanwhile, heat 2 tablespoons of butter in a pan and sauté the sliced leek until softened, about 5 minutes.
3. Add the chopped kale to the leek and cook until wilted, about 3 minutes.
4. Drain the cooked potatoes well and return them to the pot.
5. Heat the remaining butter and milk in a saucepan over low heat.
6. Mash the potatoes with a hand masher or a ricer, then gradually add the warmed butter and milk mixture. Adjust the consistency as needed and season with salt and pepper.
7. Gently fold in the sautéed leek and kale, ensuring the ingredients are evenly mixed.
8. Serve your Maris Piper colcannon with a dollop of butter on top and enjoy this traditional Irish favorite!

Cooking techniques for colcannon potatoes

When it comes to making the perfect colcannon, the way you cook your potatoes is just as important as the type you choose. There are two main methods for cooking colcannon potatoes: boiling and steaming. In this section, we’ll dive into each technique and explain why they work well for colcannon.

Boiling

Boiling is the most common method for cooking potatoes in colcannon. The key is to ensure your potatoes are cooked to the perfect texture, preventing them from becoming too soft or undercooked.

1. Preparation of potatoes: Start by peeling your potatoes and cutting them into evenly-sized chunks – about 1.5 to 2-inch pieces. This will ensure they cook uniformly and make mashing easier later on.
2. Boiling tips to achieve the desired texture: Place the chopped potatoes in a large cooking pot and cover with cold water. Adding a pinch of salt to the water is optional, but can enhance the flavor. Bring the pot to a boil, then reduce the heat to a gentle simmer. Cook the potatoes for 15-20 minutes, or until they’re fork-tender. Be careful not to overcook them, as this could result in a gluey, unappetizing colcannon.
3. Why this method works well for colcannon: Boiling potatoes is fast, simple, and allows for the potatoes to be easily mashed into the desired consistency for colcannon.

Steaming

Steaming is another method for cooking potatoes that can work well for colcannon. This technique preserves nutrients and prevents the potatoes from absorbing excess water, which results in a fluffier texture compared to boiling.

1. Preparation of potatoes: Just like with boiling, you’ll want to peel and cut your potatoes into evenly-sized chunks.
2. Steaming tips to achieve the desired texture: Place the potato chunks in a steamer basket over a pot filled with a small amount of water. Ensure the water isn’t touching the potatoes, as you don’t want them to boil. Cover the pot and let the potatoes steam for about 20-25 minutes until they’re tender.
3. Why this method can work for colcannon as an alternative to boiling: Steaming results in a drier, fluffier texture for the potatoes, which may be preferable for some colcannon enthusiasts. Additionally, steaming helps to retain more nutrients compared to the boiling method, making it a healthier option.

Now that you have your perfectly cooked potatoes, it’s time to move on to the next steps – mashing and mixing your colcannon to achieve the right consistency!

Mixing colcannon and achieving the right consistency

Now that you have chosen the perfect type of potato and cooked it well, it’s time to bring it all together and make some delicious colcannon! In this section, we will go over the importance of draining potatoes properly, mashing techniques, incorporating other ingredients, and adjusting seasonings to achieve a flavorful and creamy texture in your colcannon.

Importance of draining potatoes properly

To avoid ending up with a watery colcannon, you must make sure your potatoes are well-drained after cooking. Follow these tips to keep your potatoes from becoming waterlogged:

• When boiling or steaming potatoes, be sure to cook them just enough so that they are fork-tender but not overly mushy.
• Immediately drain the cooked potatoes in a colander, giving them a few gentle shakes to remove excess water.
• For an extra step to ensure dry potatoes, you can briefly place the cooked and drained potatoes back into the pot over low heat to help evaporate any remaining moisture.

Mashing techniques

To achieve a creamy and smooth colcannon, proper mashing techniques are essential. You have a couple of options when it comes to mashing:

1. Mashing by hand

• Make sure you have a good quality potato masher with either a wave-shaped or grid-like head for better mashing.
• Begin by gently pressing down on the cooked potatoes with the masher, breaking them apart.
• Continue mashing with a little more pressure until you achieve the desired consistency. Avoid rigorous mashing or overworking the potatoes, as this could lead to a gluey texture.

2. Using a ricer

• A potato ricer is a handy tool that can help you create super smooth mashed potatoes. It resembles a large garlic press and passes cooked potatoes through small holes, resulting in a rice-like texture.
• To use a ricer, place the cooked potatoes in the chamber and press the handles together. The potatoes will come out the other side in a fine, even consistency.
• While a ricer can provide an ultra-smooth texture, it might not be necessary if your colcannon has leafy greens mixed in, as it could make the texture too fine.

Incorporating other ingredients

To make a delicious colcannon, make sure to properly prepare and mix in other ingredients like cabbage or kale, and leeks or onions.

• For cabbage or kale, wash them thoroughly and cut into thin strips or small pieces. Cook them in a separate pot of boiling water or steam them until tender. Drain well and set aside.
• For leeks or onions, thinly slice and sauté in butter over medium-low heat until translucent and slightly caramelized. This will add a lovely depth of flavor to your colcannon.

Once your other ingredients are cooked, mix them thoroughly into your mashed potatoes along with a generous amount of melted butter and some cream. The butter and cream will create a silky, flavorful colcannon that is hard to resist!

Adjusting seasonings and final steps

Don’t forget to add the final touches to your colcannon:

• Season your colcannon with salt and pepper according to your taste preferences. Remember to start with a small amount, taste, and adjust as needed.
• Optional garnishes or additions, such as crispy bacon bits or a sprinkle of chopped parsley, can add an extra layer of flavor and visual appeal to your colcannon.

And there you have it! With the right potato choice, cooking techniques, and attention to detail in the mixing process, you will create an irresistible colcannon dish. Enjoy!

Conclusion

In summary, the best potato types for colcannon include Russet, Yukon Gold, and Maris Piper potatoes. Each of these varieties provides a great balance of texture and flavor, ensuring a successful colcannon dish that’s sure to impress your friends and family.

Remember, choosing the right potato and utilizing proper cooking techniques are essential to achieve that creamy, delicious colcannon we all know and love. Don’t be afraid to get creative and experiment with different potato varieties and recipes to discover the perfect colcannon for you.

Now that you’re armed with this valuable knowledge on the best potatoes for colcannon, it’s time to put on your apron and get busy in the kitchen! Enjoy the process of creating your masterpiece, and most importantly, savor the delightful flavors of your homemade colcannon. Happy cooking!

Image Credit: Wikimedia Commons