6 Vegetable Colcannon with Co-op Irresistible Mashing Potatoes

If ever we are in doubt what to eat for dinner, you can bet that we will end up with mashed potato. There’s something so comforting about it whilst also being filling and tasty. Plus added bonus, I can guarantee that all my children will eat it up. When I was asked by the Coop to share one of our recipes involving mash, I had several to choose from. The Co-op are celebrating the launch of their exclusive Irresistible Mashing Potatoes using Lilly potatoes. This versatile Colcannon with 6 different green vegetables won though. Perfect for cosy winter meals and suitable for either a side-dish or the main event.

Since being a parent, I’ve learnt to hide a multitude of vegetables in various dishes. Don’t get me wrong, my kids are fairly good at trying a variety of vegetables but there’s some that still meet resistance unless they don’t know they are there! Cabbage and sprouts are chopped thinly and pretend to be broccoli if my kids ask. I think traditional Colcannon is meant to be a slightly softer consistency than mine but we rather like ours chunky and thicker.

6 Vegetable Colcannon – The Recipe

Print recipe

Serves	4-6
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Side Dish
Misc	Child Friendly, Freezable, Serve Hot

INGREDIENTS

• 1.5kg Mashing Potatoes
• 200ml Semi-Skimmed Milk
• 4 tablespoons Double Cream
• 25g Butter
• 1 Leek (Chopped into thin strips)
• 1 head Broccoli (Chopped into small florets)
• 6 Medium Sprouts (Chopped into thin strips)
• 1 handful Green Beans (Chopped into small chunks)
• 1/4 Medium White Cabbage (Chopped into thin strips)
• 1 handful Kale (Chopped into thin strips)
• Salt & Pepper

NOTE

Meat eaters may like to add some pancetta to this dish.

Other vegetables that can be added include Swiss Chard, Cauliflower florets, Frozen Peas.

DIRECTIONS

Mashed Potato
1.
Clean and chop the potatoes into evenly sized pieces. Place in boiling water and cook until soft. No need to peel.
2.
Drain away the water and add the milk and double cream and mash until smooth (you will still have some bits of potato skin)
3.
Add Salt & Pepper to taste
Colcannon
4.
In a large saute/frying pan melt the butter and sweat the cabbage strips for 5 minutes
5.
Add the strips of sprouts and continue to sweat through for another 2 minutes
6.
Add the broccoli, kale and green beans and continue to cook through on a low/medium heat until softened
7.
When softened, add the vegetables to the mash adding more seasoning if you wish
8.
Pour into a large dish and either eat immediately or leave to cool until needed. Colcannon is lovely warmed up if kept warm under a grill so the top goes slightly crispy too