Jamie Oliver Colcannon Mash is made with russet potatoes, unsalted butter, chopped greens (such as kale or cabbage), green onions, and milk or cream. This easy and traditional Colcannon Mash recipe creates a comforting side dish that takes about 30 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver Dauphinoise Potatoes
- Jamie Oliver Cafe De Paris Butter Recipe
- Jamie Oliver Butter Bean Mash
𧥠Why You’ll Love This Colcannon Mash Recipe:
- Comforting and Delicious: This recipe combines creamy mashed potatoes with flavorful greens, creating a dish that is both hearty and satisfying.
- Simple Ingredients: Made with everyday ingredients that are easy to find, this recipe doesn’t require any special trips to the store.
- Quick and Easy: It takes about 30 minutes to prepare, making it perfect for a weeknight meal or a last-minute side dish.
- Nutritious and Versatile: The addition of greens like kale or cabbage adds a nutritious boost, and you can easily customize it with your favorite leafy greens.
- Great for Any Meal: Whether served with roasted meats, sausages, or as a vegetarian option, this colcannon mash pairs well with a variety of dishes.
đ„ Jamie Oliver Colcannon Mash Ingredients
- 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into 1 1/2-inch pieces
- Salt, to taste
- 5 to 6 tablespoons unsalted butter, plus more for serving
- 3 lightly packed cups (about 180g) chopped kale, cabbage, chard, or other leafy green
- 3 green onions, minced (about 1/2 cup or 50g)
- 1 cup (240ml) milk or cream
đ„How To Make Jamie Oliver Colcannon Mash
- Boil the Potatoes: First, put the peeled and cut potatoes in a pot. Add enough cold water to cover the potatoes and sprinkle in some salt. Bring the water to a boil and cook the potatoes until they are soft, which takes about 15-20 minutes. Once the potatoes are done, drain the water and set the potatoes aside.
- Cook the Greens: In the same pot, melt 5 to 6 tablespoons of unsalted butter over medium heat. Add the chopped greens (kale, cabbage, chard, or any other leafy green you prefer). Cook the greens until they are wilted, which should take about 3-4 minutes.
- Add the Green Onions: Next, add the minced green onions to the pot with the greens. Cook the onions for another minute, stirring occasionally to combine them with the greens and butter.
- Combine with Milk and Potatoes: Pour in the milk or cream and mix well with the greens and onions. Then, add the drained potatoes back into the pot. Stir everything together until well combined.
- Mash and Season: Using a fork or a potato masher, mash the potatoes with the greens and milk mixture until you reach your desired consistency. Add salt to taste, making sure the seasoning is evenly distributed throughout the mash.
- Serve: Serve the colcannon hot, with a knob of butter on top for extra flavor.
đ Recipe Tips:
- Use Starchy Potatoes: Choose russet potatoes because they are starchy and mash well, giving you a smooth and fluffy texture.
- Don’t Overcook the Potatoes: Boil the potatoes just until they are soft. Overcooked potatoes can become waterlogged and make the mash too wet.
- Warm the Milk or Cream: Slightly warm the milk or cream before adding it to the potatoes. This helps to incorporate it better and keeps the mash smooth.
- Don’t Skimp on Butter: Butter adds flavor and richness to the mash. Use the recommended amount and add a bit more on top for serving.
đ What To Serve With Colcannon Mash?
Colcannon Mash goes well with roasted meats, sausages, grilled chicken, or corned beef. It also can be served with roasted vegetables, gravy, salad, or baked beans.
đ How To Store Leftovers Colcannon Mash?
- Refrigerate: Place the colcannon mash in an airtight container and refrigerate for up to 3 days.
- Freeze: Transfer the colcannon mash to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
đ„” How To Reheat Leftovers Colcannon Mash?
- In The Oven: Preheat the oven to 350°F (175°C). Place the colcannon mash in an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
- In The Microwave: Put the colcannon mash in a microwave-safe bowl. Cover and heat on medium power for 2-3 minutes, stirring halfway through, until hot.
- On The Stovetop: Place the colcannon mash in a saucepan over medium heat. Stir occasionally and heat until hot, adding a bit of milk or butter if needed to keep it creamy.
FAQ’S:
Can I Use Other Types Of Potatoes?
Yes, you can use other types of potatoes like Yukon Gold or red potatoes, but russet potatoes are preferred for their starchy texture, which makes the mash fluffy and smooth.
What Other Greens Can I Use Besides Kale Or Cabbage?
You can use chard, spinach or collard greens.
How Can I Make The Mash Extra Creamy?
For extra creamy mash, use heavy cream instead of milk and add a bit more butter.
Can I Use An Electric Mixer To Mash The Potatoes?
Yes, but be careful not to overmix, as this can make the potatoes gummy. A fork or potato masher is usually sufficient.
What Can I Do If My Mash Is Too Dry?
If your mash is too dry, add a little more milk or butter until you reach the desired consistency.
More Jamie Oliver Recipe:
Jamie Oliver Colcannon Mash Nutrition Facts:
- Calories: 378
- Total Fat: 26g
- Saturated Fat: 16g
- Cholesterol: 75mg
- Sodium: 129mg
- Total Carbohydrate: 33g
- Dietary Fiber: 4g
- Total Sugars: 3g
- Protein: 5g
- Calcium: 70mg
- Iron: 2mg
- Potassium: 877mg
Jamie Oliver Colcannon Mash Recipe
Description
Jamie Oliver Colcannon Mash is made with russet potatoes, unsalted butter, chopped greens (such as kale or cabbage), green onions, and milk or cream. This easy and traditional Colcannon Mash recipe creates a comforting side dish that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Boil the Potatoes:Â First, put the peeled and cut potatoes in a pot. Add enough cold water to cover the potatoes and sprinkle in some salt. Bring the water to a boil and cook the potatoes until they are soft, which takes about 15-20 minutes. Once the potatoes are done, drain the water and set the potatoes aside.
- Cook the Greens:Â In the same pot, melt 5 to 6 tablespoons of unsalted butter over medium heat. Add the chopped greens (kale, cabbage, chard, or any other leafy green you prefer). Cook the greens until they are wilted, which should take about 3-4 minutes.
- Add the Green Onions:Â Next, add the minced green onions to the pot with the greens. Cook the onions for another minute, stirring occasionally to combine them with the greens and butter.
- Combine with Milk and Potatoes:Â Pour in the milk or cream and mix well with the greens and onions. Then, add the drained potatoes back into the pot. Stir everything together until well combined.
- Mash and Season:Â Using a fork or a potato masher, mash the potatoes with the greens and milk mixture until you reach your desired consistency. Add salt to taste, making sure the seasoning is evenly distributed throughout the mash.
- Serve:Â Serve the colcannon hot, with a knob of butter on top for extra flavor.
Notes
- Use Starchy Potatoes:Â Choose russet potatoes because they are starchy and mash well, giving you a smooth and fluffy texture.
- Donât Overcook the Potatoes:Â Boil the potatoes just until they are soft. Overcooked potatoes can become waterlogged and make the mash too wet.
- Warm the Milk or Cream:Â Slightly warm the milk or cream before adding it to the potatoes. This helps to incorporate it better and keeps the mash smooth.
- Donât Skimp on Butter:Â Butter adds flavor and richness to the mash. Use the recommended amount and add a bit more on top for serving.
Jamie Oliver Colcannon Mash Recipe