Spinach Colcannon Bake

This is our family version of colcannon - (most versions are made with boiled potatoes and cabbage) - and slightly fancied up for reheating - and they do reheat well. This version can be made the day before and baked when you want it. Your great great grandmother simply baked the potatoes, then added butter, milk, cooked spinach, salt and pepper, and served them for lunch to Grandma.

The ingredient amounts are just an approximation - potatoes don't come in standard sizes.

Why your great great grandmother switched from boiled potatoes and cabbage to baked potatoes and spinach is lost in the mists of time - but I am glad she did ....


Recipe makes about 8 servings 

• 5 large baking potatoes
• 6 - 8 tablespoons butter
• .5 cup of sour cream or buttermilk or milk
• 1 bag baby spinach  (about 15 oz)
• 1/2 cup shredded Cheddar cheese
  2 egg yolks
  salt and pepper 
  
  
  
  
  Bake the potatoes at about 350F  until soft (don't forget to prick them before baking so they don't explode).
  
  
  Wash the spinach and throw in a pot while still wet, cook until wilted. Drain and press out excess water. When cool enough, chop it all up a bit.
  
  
  Mash the potatoes while warm, add the butter and milk or whatever, salt and pepper to taste. mash in the spinach. Then add the egg yolks and mash some more ...
  
  
  Dump it all in a casserole and sprinkle cheese on top.
  
  
  Bake for about 30 minutes at 350F, or until hot. 
  
  I am sure you could add other things, like bacon bits, chopped corned beef or ham - and I've made it with broccoli instead of spinach ... so you can be a bit creative.