Roast Garlic Colcannon: The Recipe
Serves 4 to 6
Preparation time: 15 minutes
Cooking time: 1 1/4 hours
- 1 large bulb garlic, left whole and unpeeled
- 2 tablespoons extra virgin olive oil
- Salt and ground black pepper
- 1 sprig of rosemary
- 2 1/4 pounds (1kg) baking or russet (floury) potatoes, scrubbed clean
- 1 pound (450g) Savoy cabbage or kale
- 1 cup (250ml) milk
- 4 tablespoons (50g) butter, plus extra to serve
Roast Garlic Colcannon: The Preparation
Preheat the oven to 425-degrees Fahrenheit (220 Celcius/Gas mark 7).
Place the whole bulb of garlic in a small ovenproof dish, drizzle with the olive oil, season with salt and pepper, and add the sprig of rosemary. Cover with aluminum foil and roast for about 45 minutes, until the garlic has completely softened.
Put the potatoes in a large saucepan and cover with cold water. Add a good pinch of salt, cover with a lid, and bring to a boil. After 10 minutes, strain off two-thirds of the water, put the lid back on the pan, and cook over a gentle heat so that the potatoes steam for about 30 minutes, until they are tender.
Remove and discard the dark tough outer leaves from the cabbage (if using). Wash the rest and cut into quarters, removing the core. Cut the cabbage across the grain into slices about 1/4 inch (5mm) thick. Place in another large saucepan, add the milk, and simmer for about 4 minutes or until tender. If you're using kale, cut out the tough center rib of the leaves, then slice and cook in milk as for the cabbage.
When the potatoes are just cooked, peel them while still warm and immediately mash them with the butter and some salt and pepper. Use your fingers to squeeze out the roasted garlic pulp and beat into the potatoes with enough boiling milk from the cabbage to make a fluffy puree. Then drain the cooked cabbage or kale, stir into the mash, and taste for seasoning.
For perfection, serve immediately in a hot dish with a lump of butter melting on top.
Find the ingredients for Roast Garlic Colcannon at a market near you. »