(with contributions from Laurel Parry of Whitehorse)
Note: The amounts below make a ton of Colcannon; if you want less, cut the recipe in half.
8 large baking potatoes
1 large sweet onion
2 cups (475 mL) chopped rainbow or other chard
A generous handful of dill
½ cup (4 oz) butter, divided
1 cup (250 mL) milk
½ cup (125 mL) 10% cream
1½ cups plus 3 Tbsp (375 mL plus 45 mL) grated old cheddar
1½ cups plus 3 Tbsp (375 mL plus 45 mL) grated Parmesan
1 tsp (5 mL) freshly grated nutmeg
Salt and pepper to taste
- Peel potatoes, wash, and cut into chunks.
- Bring a large pot of well-salted water to the boil, add potatoes, bring to the boil again, reduce heat to simmer and cook until tender, about 20 minutes.
- In the meantime, chop onion and sauté in half the butter in a frying pan over medium heat until onions are soft, about 7 minutes.
- Stir in chard and dill and cook for another 5 minutes, until chard stems are soft.
- Stir in milk and simmer for another 7 minutes. Remove from heat.
- Drain potatoes, return to the burner, set on low, and shake the pan to dry out the potatoes. Remove from heat and mash potatoes thoroughly (use a potato masher and then a fork) to get the lumps out.
- Stir in remaining butter, cream and both cheeses, reserving the extra tablespoons for the top, followed by the onion and chard mixture.
- Press mixture lightly into a 9 x 13 x 2½–inch (23 x 33 x 6-cm) baking pan. Sprinkle the remaining cheddar and Parmesan over top.
- Bake in a pre-heated 375F (190C) oven for 30 minutes, or until golden brown,and a knife blade inserted in the middle is hot to the touch.
Makes about 15 to 18 servings.