Black Garlic Colcannon - Black Garlic Kitchen

Black Garlic Colcannon

Black Garlic ramps up the flavour in this classic Irish hearty potato, cabbage and spring onion colcannon mash.

Prep: 15 mins | Cook: 20-30 mins | Serves: 4 | V: excluding serving suggestion

Ingredients

900g starchy potatoes e.g. King Edward or Maris Piper – peeled, cut into chunks, cooked, drained and put through a potato ricer or mashed with a potato masher
450g Savoy or spring green cabbage – dark outer leaves removed, core removed and discarded, leaves shredded
Salt and freshly ground black pepper
250ml whole milk
50g butter
6 spring onions – trimmed and sliced
8 cloves Black Garlic – sliced
25g butter – to dot on top of the colcannon

Method

Start by cooking the potatoes until soft, drain well and put through a potato ricer or mash with a potato masher. Put the mashed potatoes into a large mixing bowl.
Meanwhile, cook the cabbage in boiling water until soft. Drain and season with salt and freshly ground black pepper. Add the cooked cabbage to the potatoes. Mix to combine.

Put the milk, butter and spring onions into a large saucepan. Bring to a simmer. Add the drained cabbage and cooked mashed potato. Beat the mixture.
When the ingredients are mixed together and warmed through season to taste. Gently stir through the sliced Black Garlic cloves.

To Serve: transfer to a warm serving dish, dot the top of the colcannon with butter. Serve alongside corned beef or BGK’s Black Garlic Irish Stew or BGK’s Black Garlic Dublin Coddle.