Porcini & Watercress Colcannon

Colcannon is often understood as a humble dish — potatoes and cabbage enriched with butter and cream, a staple of Irish tables and a symbol of survival. But long before the potato became central, the Irish diet was diverse, seasonal, and deeply rooted in the land and sea. Wild greens, shellfish, seaweeds, nuts, and mushrooms sustained people for generations. This version of colcannon reaches back toward that ancestral landscape.

Serves 4–6

Ingredients

• 1 oz dried porcini mushrooms (You can also use 1 oz of porcini powder)

• 1 ½ cups boiling water

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks

• 4 tbsp unsalted butter (plus more for serving)

• 1 cup whole milk or cream

• 1 small leek finely sliced

• 2 cups chopped green cabbage

• 2 cups watercress, destemmed

• 2 cloves garlic, minced

• Salt and freshly ground black pepper

• Optional: chopped parsley or chives

  
  

Instructions

1. Rehydrate: Place the dried porcini in a bowl and pour over the boiling water. Let them steep for 20–30 minutes until soft and fragrant.Lift them out (reserving the soaking liquid), and finely chop. Strain the liquid through a fine sieve or cloth to remove grit.

2. Cook the potatoes: Place potatoes in a pot of cold salted water. Bring to a boil and cook until tender (about 15–20 minutes). Drain well.

3. Build the base: In a pan, melt 2 tablespoons of butter. Add the leek and cook until soft.Add garlic and chopped porcini, sautéing until aromatic.Pour in a splash (2–4 tbsp) of the porcini soaking liquid and let it reduce slightly—this is your umami backbone.

4. Wilt the greens: Add cabbage and watercress and cook until tender but still vibrant.

5. Mash: Mash the potatoes with remaining butter and warm milk or cream.Fold in the porcini-green mixture. Season generously with salt and pepper.

6. Serve: Spoon into a bowl, make a well in the center, and let a knob of butter melt into it. Finish with herbs or pieces of fresh watercress.