A comforting main dish made with leftover mashed potatoes
I don't only use leftover mashed potatoes! Sometimes I make a batch of mashed potatoes just so I can make this dish. When I whip up a batch of fluffy mashed potatoes for other dishes I often make extra just so I can enjoy one of my favorite comfort foods - colcannon!
There are no exact proportions for this recipe. Add as much or as little as you like.
You may substitute raab with kale of any kind, collards, green cabbage, dandelion greens, lamb's quarters, mustard or radish greens, regular broccoli, or rapini.
Recipe: Kale and Broccoli Raab Colcannon (Serves as many as you have mashed potatoes for)
Preheat oven to 350-degrees.
Saute your chosen greens and/or broccoli with onion and garlic in a tablespoon, or so, of olive oil and season with a bit of salt and pepper, if desired.
Stir the green's mixture into the mashed potatoes.
Stir in a tablespoon of melted butter or olive oil, more or less, as desired.
Add a dab of creamy horseradish or Dijon mustard.
Stir in a handful of cheddar and some cooked garbanzos.
Place the mixture into a baking dish.
Sprinkle some more cheese on top of the potato mixture.
Drizzle on a little olive oil and a dash of paprika.
Place the colcannon, uncovered, into the preheated oven and bake for 30 to 35 minutes, or until bubbly and lightly crisped around the edges.
Serve in a bowl with a spoon!
You can stir in whatever you have that sounds good such as meat or additional cooked vegetables. You can swap out the garbanzos for other beans or leave them out altogether. And, swapping out the cheese for brie, Gorgonzola, feta, pepper Jack, etc., allows for flexibility and new, favorite flavors!
Horseradish or Dijon mustard harmonizes nicely with the more bitter types of greens.
Colcannon is a dish with Irish origins, usually featuring mashed potatoes and cabbage. It is, however, very flexible when it comes to swapping ingredients in or out.