Have you ever eaten Colcannon? It is a wonderful creamy combination of mashed potatoes, shredded cabbage or kale, and oozing butter. It is often associated with St. Patrick’s Day, but it is a warm and hearty dish for any day! My family loves Colcannon for dinner as a side dish. When my sons were young, they loved to pretend that it represented the mountains in Ireland with the greenery of the cabbage. The butter melting down the mashed potatoes was the sun setting behind the mountains. It is a family dish we have used in our house for many years. I hope your family will enjoy Colcannon!
Colcannon
Ingredients
- 1/2 lb potatoes, peeled, quartered
- 1/2 cup milk
- 1/4 cabbage shredded
- 2 oz butter
- salt and pepper
- parsley
- 1/2 cube butter, as needed
Instructions
- Cover the potatoes with cold water in a pan and add a pinch of salt.
- Bring to the boil, then simmer for 15-20 minutes or until completely tender
- Drain the potatoes
- Beat 1/2oz of the butter into the warm mashed potato and then mix in the milk
- Season to taste
- Cook shredded cabbage by boiling until tender
- Or microwave with a little water for 3-4 minutes until tender
- Add cabbage to mashed potatoes.
- Stir until mixed.
- Make a depression in the middle of the potatoes
- Add butter, to melt in the center
- Sprinkle with parsley
- Serve and enjoy!
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens
Sorry about that! We fixed the recipe. 🙂
INGREDIENTS
4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
Salt
5-6 Tbsp unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
3 green onions (including the green onion greens), minced (about 1/2 cup)
1 cup milk or cream
METHOD
1 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
2 Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
3 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.
Cabbage – cook cabbage either by boiling until tender and then add to the potatoes as you mash them. OR, I usually microwave the cabbage in a dish with a small amount of butter or olive oil, salt and pepper. Microwave about 3 minutes and then add to the potatoes.
This recipe looks so good and can’t wait to make it. I do have a question about the recipe, it doesn’t say what to do with the cabbage. When do you add the cabbage to the dish?
I made a relative of this combination last night for dinner.
In my electric pressure cooker, I had –
quart of homemade chicken broth
cubed potatoes (about 9 smallish size)
small head of cabbage (chopped)
small onion, chopped
cubed ham, roughly 3/4 lb
frozen corn, 1 1/2- 2 cups
salt, pepper, garlic powder
1 cup half & half – added after pressure cooked
put lid on pressure cooker, pressure cooked for 4 minutes, waited 10 minutes after cooking cycle completed, let remaining steam off, added half & half and served
It was a hit and there were no leftovers
What do you do with the cabbage?