If you like creamy potato puree you will love this Irish potato and cabbage recipe

An Irish favorite, Cozannon, combines potatoes and greens as a hearty mash. While in the United States it has become the base of St. Patrick's daily ceremony, in Ireland it is a food that is deeply connected and traditionally served on Halloween (though it enjoyed it all year round). This is the perfect partner for sausages and a mug of beer, but as good at the family dining table as the side of salted beef or fried ham; crowned with fried egg or smoked salmon; Or even with a simple green salad to fill the filling food.

Colcannon appeared in Ireland as food written by the middle of the 18th century Smithsonian magazine– The name Cahcannon is probably from the term Cal Ceannann gel, which means “white -headed cabbage”. Like many other Irish potato foods, the cola cannon was created as an ingenious method to convert the humble potatoes into a garnish with various available raw materials. In this sense, it is often made with vegetables to complement potatoes – rooster, broccoli leaves, kale, drool, watercrusions or more. This is a recipe that can be as adapted and economical as delicious.

In the recipe below our Birmingham -based test kitchen colleague Jasmine Smith He created the richest, toughest version possible. The key to making a large coke can start with perfectly cooked potatoes – it is better to absorb more butter and milk.

For creamy mash, Jasmine found that medium starch yellow potatoes (such as Yukon Golds) worked best. The yellow potatoes contain only the right amount of starch (less than starch content, but more than small waxy new potatoes) to ensure the perfect thick but silky roasted texture. When cooking, starch granules in the potato cells absorb water and swell, and some cells inevitably explode and allow a glue gel to help with mashed potatoes only with the right amount of cohesion. Keep the potato pieces in large pieces to prevent them from becoming water when boiled.

Although potatoes may look like the show star, the cuzannon taste comes from added butter, milk and greens. The garlic and peanuts were chosen to build an aromatic Allium base before filling the cabbage. While we like cabbage because of its neutral taste and accessibility in this recipe, you can really replace all preference green such as kale or Swiss Chard; Just make sure you still suck your chosen green before you drive them into the potatoes.

However, besides classic Alliums and cabbage, we classify it as another (optional) ingredient: seaweed. Although the seaweed is not conventional in the cola cannon, we love the delicate vegetal depth that it adds to Mash. In addition, the seaweed has been used for centuries in Irish cooking. In his cookbook From the forgotten skills of cookingDarina Allen points out how many seaweeds have been “part of the diet of the coastal peoples since ancient times”. In recent years, it has been recovered with popularity Young Irish chefsOr

While the seaweed is optional, we believe that this is what distinguishes this version, many from others. The Laver seaweed, sold in dried, dark green sheets, is called Nori, crisp, relatively mild, slightly saline, roasted, smoky, almost nuts. It is well paired with the hearty potatoes in Mash. To add it to the MASH, cut it gently and immerse it into the milk mixture until the seaweed softened and the milk is administered with a shorter, umami-rich aroma.

Regardless of whether you add or not, be careful not to forget that the hot mash top is melted with butter pillows to melt and melt completely. This is the last step that guarantees that these are the potatoes that you will love.

Cooking method
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