Inspired by a recipe from one of my favorite bloggers - Heather of girlichef! - I did some reading about Irish Champ and Colcannon. I had never heard of Irish Champ before. Colcannon, yes. But I am all for adding in greens to everything we eat. Just ask my boys...
Here's what I found: Irish Champ is mashed potatoes with scallions and herbs. Colcannon is mashed potatoes with cabbage added in. I loved those added flavors and just added in what I had on hand.
So, not sure if this qualifies as champ, colcannon, or some Franken-Cam version. Whatever you want to call it, it was perfect with our corned beef dinner last night.
- 8 new potatoes, washed and cubed
- 1 leek, trimmed and thinly sliced
- 1 C chopped cabbage
- 1 small fennel bulb, trimmed and diced
- 3 stalks of celery, thinly sliced
- 2 shallots, peeled and thinly sliced
- 1 T freshly parsley, chopped
- 2 T butter
- 1/2 C half'n'half
- freshly ground salt
- freshly ground pepper
Place the potatoes in a large saucepan. Cover them with water. Boil till softened.
Saute the leeks, fennel, cabbage, celery, and shallots until they are softened and the shallots are beginning to turn translucent. Place them in a large mixing bowl. When the potatoes are cooked, drain them and place them in bowl with the leek mixture.
Add in the butter and mash. Pour in the half'n'half and mash till the consistency you like. Some people like it completely smooth. I like some rustic chunks. Fold in the fresh parsley. Season to taste with a little bit of salt and pepper.