European
Ireland - Vegetarian
Colcannon Potato Bake
Chef's Menu Description
Creamy mashed potatoes whipped with tender buttered curly kale, sweet scallions (spring onions), and double cream, baked with a golden crust of aged Irish Cheddar.
Ingredients
- • 800g floury potatoes (such as Rooster or Maris Piper), peeled, boiled, and mashed
- • 150g curly kale or Savoy cabbage, finely shredded and cooked in butter
- • 4 spring onions (scallions), finely sliced
- • 50g salted Kerrygold butter
- • 100ml warm whole milk or single cream
- • 120g mature Irish Cheddar cheese, grated
- • Salt and white pepper
Preparation Steps
1
Phase 1
Mash boiled potatoes with butter and warm cream until smooth. Fold in cooked shredded kale, sliced scallions, half the cheese, salt, and white pepper.
2
Phase 2
Transfer colcannon mixture into a buttered baking dish, smoothing the top and swirling with a fork.
3
Phase 3
Scatter remaining grated Irish Cheddar across the top.
4
Phase 4
Bake at 200°C for 25 minutes until the cheese is bubbling and has formed a golden-brown crust.