12.20.2010
White truffle Salt Colcannon
Creamy colcannon with white truffle salt, kale and cabbage. Tips for seasoning, swaps, storage and reheating in one easy recipe.
- Steam potatoes and greens, drain excess broth, then mash with buttermilk and cream cheese for a creamy, slightly chunky texture.
- Add white truffle salt sparingly. Start small, taste, and increase until you get the truffle aroma you want.
- You can swap broth, dairy, and potatoes to make vegetarian or vegan versions and adjust texture by blending less or more.
Being enamoured of Spice House's white truffle salt, it occurred to me as I was cooking colcannon that this was a marriage made in heaven. See if you agree!
Frequently Asked Questions
What is colcannon?
Colcannon is a traditional Irish dish of mashed potatoes mixed with cabbage or kale. This version uses white truffle salt for aroma and buttermilk plus cream cheese for a rich, creamy finish.
What does white truffle salt do and how much should I use?
White truffle salt adds a strong, earthy truffle aroma. It is potent, so add a small amount and taste. For 2 pounds of potatoes start with about 1/4 to 1/2 teaspoon, then increase a little at a time.
Can I use regular salt or truffle oil instead of white truffle salt?
Regular salt will season the dish but will not give the truffle aroma. Truffle oil can substitute if it is high quality; use sparingly because it concentrates the flavor. Fresh truffle shavings also work best added at the end.
How can I make this recipe vegetarian or vegan?
For vegetarian, use vegetable broth instead of chicken broth. For vegan, use vegetable broth and swap cream cheese and buttermilk with vegan cream cheese and unsweetened plant-based yogurt or non-dairy milk. You may need to adjust amounts for creaminess.
What type of potatoes should I use?
Waxy potatoes hold their shape and give a slightly chunkier colcannon, which works well here. Starchy potatoes like Russets make a fluffier mash. You can mix both types if you want a balance of creaminess and texture.
How do I prevent the colcannon from getting too watery?
Steam until the vegetables are just tender and then spoon out any excess broth before mashing. Start with less liquid and add more only if needed. Blend gradually and stop when you reach the texture you like.
How should I store and reheat leftovers?
Cool to room temperature, store in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring and adding a splash of milk or broth to loosen if needed.
Can I substitute the buttermilk and cream cheese?
Yes. Plain yogurt or sour cream can replace buttermilk or cream cheese. For dairy-free options use unsweetened plant yogurt or vegan cream cheese and add liquid to reach the desired creaminess.
What is colcannon?
Colcannon is a traditional Irish dish of mashed potatoes mixed with cabbage or kale. This version uses white truffle salt for aroma and buttermilk plus cream cheese for a rich, creamy finish.
What does white truffle salt do and how much should I use?
White truffle salt adds a strong, earthy truffle aroma. It is potent, so add a small amount and taste. For 2 pounds of potatoes start with about 1/4 to 1/2 teaspoon, then increase a little at a time.
Can I use regular salt or truffle oil instead of white truffle salt?
Regular salt will season the dish but will not give the truffle aroma. Truffle oil can substitute if it is high quality; use sparingly because it concentrates the flavor. Fresh truffle shavings also work best added at the end.
How can I make this recipe vegetarian or vegan?
For vegetarian, use vegetable broth instead of chicken broth. For vegan, use vegetable broth and swap cream cheese and buttermilk with vegan cream cheese and unsweetened plant-based yogurt or non-dairy milk. You may need to adjust amounts for creaminess.
What type of potatoes should I use?
Waxy potatoes hold their shape and give a slightly chunkier colcannon, which works well here. Starchy potatoes like Russets make a fluffier mash. You can mix both types if you want a balance of creaminess and texture.
How do I prevent the colcannon from getting too watery?
Steam until the vegetables are just tender and then spoon out any excess broth before mashing. Start with less liquid and add more only if needed. Blend gradually and stop when you reach the texture you like.
How should I store and reheat leftovers?
Cool to room temperature, store in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring and adding a splash of milk or broth to loosen if needed.
Can I substitute the buttermilk and cream cheese?
Yes. Plain yogurt or sour cream can replace buttermilk or cream cheese. For dairy-free options use unsweetened plant yogurt or vegan cream cheese and add liquid to reach the desired creaminess.
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