Printable Recipe: Halloween Colcannon Recipe

Halloween Colcannon Recipe

Colcannon used to be --and still is-- eaten in Ireland on Halloween night, and is one of the most traditional Halloween recipes there is. Colcannon is wonderfully flavorful, incredibly filling, and oh-so warming on a cool Autumn night. To make it even more traditional, make a well in the center and fill it with real butter. Dip each bite of colcannon in the butter before eating. Not great for your heart, perhaps, but sooo tasty.

If you want to really have a traditional Samhain party, put a plate of buttered colcannon out on the stoop for the fairies and ghosts that hang around on All Hallow's Eve. Recipe serves 6 to 8.

Ingredients:
1 lb. of cabbage or kale, cooked
1 lb. potatoes, cubed and boiled until tender
2 leeks, cleaned well and chopped
1 C. whole milk or light cream
1/2 C. butter, melted
salt and pepper, to taste
pinch of ground mace (optional)

Instructions: 1. Boil kale or cabbage in lightly salted water until tender. Chop.

2. Bring milk or cream to a simmer in a medium saucepan. Add leeks and cook until soft.

3. Drain potatoes, add salt and pepper to taste (and optional mace). Beat until fluffy.

4. Return potatoes to pot over a low flame.

5. Add milk with leeks.

6. Beat in cooked kale or cabbage until green and fluffy.

7. Remove from heat and serve. Make a well in the middle of each portion and divide butter evenly among servings, filling each well.

8. Dip each bite of colcannon in butter before eating.