Happy St Patricks Day!!!!
As a kid, St Patricks day always meant green milk, green eggs, and those nasty gold foil covered chocolate coins. (you know, from the pot of gold) Not to mention all the leprechaun hunting and pinching. In my family, if you were unlucky enough to forget to wear green, you ended up as a walking target. It all started out nice an innocent, a pinch here or there, but by the end of the day, someone would end up pinching a little to hard or maybe just one too many times and the game would go from pinches to punches.
Ahh, memories.
Now as an adult (kinda adult) St Patricks is celebrated a little differently. The little ones in the family still get their green milk (which they are told is leprechaun pee) and those nasty gold coins, but I think the pinching has stopped.( a great tradition lost) I myself don't have any littles at home so no little leprechaun games or gross dyed food for me. Nope, in my house we celebrate with a few beers and a more traditional irish dish, Colcannon. Mashed up potatoes with cabbage and kale… I mean, can it get much better? It can when you use red potatoes and red cabbage. Not only is it so tasty tasty, but it is so pretty pretty. No need for green milk or nasty candy.
But I still make sure to wear green and you might find me doling out a pinch or two.
The stuff…. Super pretty red potatoes, red cabbage, shallots, kale, salt and pepper, and olive oil.
Note. If you do not have or want to use red potatoes, russet or white will work, it just won't be as pretty.
Dice up the pretty potatoes and stick them into a pot and fill up with water and add in a good tablespoon of salt. Stick on high heat and bring to a boil, then turn the heat down to medium and cook those taters until super fork tender. (bring them to the edge of falling apart)
While the potatoes are boiling, chop up the cabbage, shallots, and the kale and stick into a big skillet with a good drizzle of olive oil. Sauté on medium heat until soft and tender.
Once the potatoes are super tender, drain the water and dump them into the pan with the sautéed veggies. With a potato masher or a fork, mash up the potatoes and mix in the veggies, adding a drizzle or more of olive oil as you go. (Start with a drizzle and work your way up until it tastes good to you) Salt and pepper to taste.
The most pretty pan of smashed up potatoes that I have ever seen. Eat as a side dish or even a light main dish. Fork is a good utensil to use, but I found that my fingers worked just as well.
Have a great happy day full of green, potatoes, and pinches. Maybe even a leprechaun or two!
-C
Red Potato Colcannon
- 5-10 Red potatoes Red Potatoes depending on the size (about 3 1/2 - 4 chops chopped)
- 1 Cup Chopped Red or Green Cabbage
- 1 Cup Chopped Kale
- 1-2 Shallots
- Olive Oil
- Salt and Pepper
Rinse and dice potatoes and place into big pot. Cover potatoes with water and add about a tablespoon of salt. Place on high high heat and bring to a boil. Turn heat to medium low and let potatoes cook until super fork tender. While potatoes are boiling, chop up cabbage, shallots and kale and sauté in a large cast iron skillet (or any skillet) with a good drizzle of olive oil. Once the potatoes are done, drain water and add potatoes to the skillet with the sautéed veggies. With a potato masher or fork, mash the potatoes and mix with the veggies, adding a drizzle or two (depending on your taste) of olive oil as you go. Salt and pepper to taste.
Serve from skillet or dump into a fancy dish with a big spoon.
Eat as a main dish or as a side….Good hot, warm and cold.
The Stuff. A medium sized butternut squash, seeded and diced (no need to peel, but go for it if you want) About a pound of broccoli, (fresh or frozen) and a few shallots. Salt, pepper and a few cups of water. 
The chopped squash and broccoli go into a big pot with about 2-3 cups of water. Add about a tablespoon of salt and pepper. Lid up the pot and place on medium low heat for about a half hour, or unitl squash and broccoli is fork tender. Now blend together with either a emulsion stick blender or place in a blender for 3-5 minutes until completely smooth. Add enough water to keep things moving. Add more water if you want a thinner soup, less for a thicker soup. Season with more salt and pepper to taste. Once blended, place back in pot on simmer until ready to serve. 
Finish off with a drizzle of balsamic vinegar and top with the sautéed shallots.