Adam Liaw makes brussels sprouts taste delicious in this creamy, buttery colcannon

Name: Adam Liaw makes brussels sprouts taste delicious in this creamy, buttery colcannon
Cook time: 1 h 30 min
Yield: 6-8 as a side
Cuisine: Irish
Ingredients: 1.5kg potatoes, unpeeled; 300ml thickened cream; 75g butter; 10 Brussels sprouts, finely shredded; 4 spring onions, sliced; ½ cup flat-leaf parsley, roughly chopped

Adam Liaw

June 30, 2023

Colcannon (Irish-style mashed potato) with Brussels sprouts and parsley is a welcome change alongside a roast.William Meppem

easyTime:1-2 hoursServes:6-8 as a side

While I love mashed potatoes with a roast, an Irish colcannon is a fantastic change-up. Getting a bit of brown colour on the Brussels sprouts and spring onions makes all the difference here, bringing out the sweet and savoury characteristics of both vegetables.

Ingredients

1.5kg potatoes, unpeeled
300ml thickened cream
75g butter
10 Brussels sprouts, finely shredded
4 spring onions, sliced
½ cup flat-leaf parsley, roughly chopped

Method

Step 1
Heat the oven to 180C fan-forced (200C conventional) and roast the potatoes for 1 hour until soft. Scoop the flesh from the hot potatoes and pass it through a potato ricer into a large pot. If you don’t have a ricer, mash the potato with a fork or press it through a fine strainer. Add the cream and half the butter and beat to a smooth mash.
Step 2
While the potatoes are roasting, heat the remaining butter in a large frypan. Add the Brussels sprouts and spring onions and fry, stirring, until wilted and browned, about 3 minutes.
Step 3
Add the vegetables (with their butter) and the parsley to the potatoes and mix well. Season well with salt and serve alongside my lamb shoulder roast.