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Healthier mashed potatoes. November 12, 2014

Posted by ourfriendben in homesteading, recipes.
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Silence Dogood here. Who doesn’t love mashed potatoes? Here at Hawk’s Haven, we make ours with Yukon Gold potatoes, then mash them with lots of butter and add half-and-half, salt (we like Real Salt or Trocomare, herbed salt) and fresh-cracked black pepper. If our friend Ben insists, I’ll toss in a little cream cheese, too. Talk about indulgence in a pan! It’s the ultimate comfort food, and it goes with practically everything but pasta, Thai and Chinese food, and the like.

But, though delicious, I wouldn’t exactly call this butter- and cream-filled dish a health food. What to do? Fortunately, our neighbors across the pond have figured out two ways to combine the creamy goodness of mashed potatoes with our beloved superfoods, kale, cabbage, even Brussels sprouts, to come up with sides that are nutritious as well as delicious and comforting. In Ireland, this dish is called colcannon; in the UK, it bears the delightful name of bubble and squeak (for the sounds it makes while cooking).

Bubble and sqeak originated as a way to use up leftovers. Basically, you minced up whatever was on hand—cooked cabbage, a few carrots, even scraps of meat—folded them into mashed potatoes, formed patties, and fried them until they were crispy outside and creamy inside. Because these originated during WWII rationing, they were typically served for Sunday night supper, but once rationing ended, they became stalwarts of the standard British breakfast, alongside meats, sliced tomatoes, and eggs.

Colcannon, by contrast, more closely resembles mashed potatoes (though the mashed potatoes may be green!). The basic premise is to make mashed potatoes as you usually would, then prepare an equal amount of shredded green cabbage, kale, or Brussels sprouts. (I don’t see why you couldn’t mix them. I also don’t see why you couldn’t start with a package of pre-shredded green cabbage for coleslaw and/or pre-shredded Brussels sprouts). Saute several large halved and sliced leeks (tough outside green leaves and ends chopped away) or diced sweet onion in plenty of butter until the onion clarifies adding ample salt, black pepper, and (if desired) a pinch of mace. Then add the greens and cover the pot until the greens are wilted and shiny, stirring several times as they cook and adding a little vegetable broth or water to prevent sticking if needed. Once the greens are cooked through, add the mashed potatoes, stir to combine, bring back up to heat, and serve as a side.

Now for the best part. Apparently the Irish serve a big dollop on each plate, but they don’t stop there. They spoon out a depression in the midst of each serving and fill it with a big piece of butter. It still may not be the healthiest dish in the world, but it sounds wonderful to me on a cold winter’s night!

‘Til next time,

Silence

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