Un puré de patatas que recuerda a las patatas fritas con crema agria y cebolla
El colcannon, plato tradicional irlandés de patatas con repollo y cebolleta, sirve de inspiración para mejorar un puré de patatas habitual.
You're probably already familiar with mashed potatoes, a simple dish you've likely eaten since childhood. There are many articles about how to give it a special touch, such as cooking it with half milk and half cream or turning leftovers into stuffed meatballs. But you don't need to look far: traditional Irish cuisine offers a foolproof solution.
Colcannon is a much-loved Irish dish. It's a mixture of potatoes, milk or cream, and traditionally cabbage and spring onions, and is essentially a more elaborate and substantial mash on its own. To add its flavor to regular mashed potatoes, simply add browned cabbage and spring onions.
That addition makes the mashed potatoes surprisingly reminiscent of French fries with sour cream and onions. Incorporating elements of colcannon is neither a new nor a controversial idea. The cabbage and green onions enhance the flavor and texture of the potatoes, transforming a forgotten side dish into the star of the dinner.
If you like that flavor, it's best to use heavy cream, or even a little sour cream, instead of regular milk. The purée will be richer and creamier, with more depth, and the cream will enhance the sour cream and onion notes.
The same idea applies to other potato dishes. Colcannon can be transformed into a rustic potato salad, baked potatoes with a creamy center, or potatoes stuffed with crispy, warm bacon.
