Lunch & Dinner

“Colcannon Plus”

4-6 servings
Colcannon St. Paddy's meal with green plaid napkin

Here’s a versatile veggie mash that’s a satisfying sidekick to your St. Paddy’s Day main, flexible to meet your taste and what’s fresh at the market. Just keep the overall veggie weight about the same.

The Instant Pot makes for quick cooking, choose cooking time depending on how smooth or textured you want your mash. Using a large stock pot on the stove takes a little more time and also works well.  

Ingredients

  •  
  • 1 lb gold potatoes, cut into 1-inch chunks 
  • 1 lb combo of carrots and parsnips, peeled and cut in to 1-inch chunks 
  • 1 head Romanesco (1 – 1 ½ lb), head cut into 2-inch chunks and leaf/stem stubs diced 
  • 1 bunch kale, stemmed and sliced into ribbons or a big handful baby spinach leaves 
  • 1 bunch green onions, green parts sliced into rings 
  • ¼ cup chopped fresh herbs – parsley and/or dill 
  • 4 Tbsp unsalted butter – cut into Tbsp’s 
  • ¼ cup grated Parmesan, plus more for topping 
  • ½ cup sharp white Cheddar cheese, shredded 
  • Salt and pepper to taste 
  • Optional: ¼ cup heavy cream, 1 tsp toasted caraway seeds 

Directions

  1. To a 6-quart Instant Pot with steamer rack or basket, add chunks of gold potatoes, root veggies and Romanesco, and sliced greens. Add water to the level of steam rack and close pot. Cook at high pressure for 10-13 minutes. If using a pot on the stove, add veggies and water in same manner, over medium heat.  
  2. For Instant Pot – quick release once cooking time is done. If using a pot on the stove, test veggies with a paring knife so it pierces them easily. Remove veggies from pot and place in a large mixing bowl, reserving cooking liquid.  
  3. Add butter and mash everything with a spatula or potato masher until desired consistency, adding heavy cream of a little of the reserved cooking liquid to make it creamy. Alternately, use an immersion blender to get it silky smooth. Sprinkle with Cheddar and ¼ cup grated Parmesan, folding in to combine and melt. Add toasted caraway seeds (if using) and salt and pepper to taste.  
  4. When ready to serve veggie mash, top with green onions, fresh herbs and additional grated Parmesan to taste.