Colcannon – An Irish Mashed Potatoes Recipe

We don’t often have cabbage in the house but when I remember to bring some home for cole slaw or soup, we always save some cabbage so we can fix colcannon. I especially love it when the potatoes get a little browned in the pan! You can cook the potatoes and cabbage ahead of time so all you have to do is chop up the green onions, cook them up in the butter, and add the other ingredients right out of the refrigerator. Or use frozen mashed potatoes!

Another way we enjoy colcannon is with eggs for breakfast. Just whip up a few eggs, pour them into a skillet with butter, and when they just start to firm up add the colcannon and mix all together. Add hot sauce and chow down!

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Colcannon

Ingredients

• 2 lbs red potatoes, peeled, cut into quarters
• 1 lb green cabbage, coarsely shredded about 4 cups
• 3/4 cups green onions, sliced
• 1/3 cup milk
• 1/2 cup butter 8 tbsp.
• salt & pepper to taste

Instructions

1. Boil potatoes in salted water until done, 15-20 minutes. Drain, add milk, then mash.

2. Boil cabbage in water until fork tender, 8-12 minutes. Drain.

3. Cook green onions in 6 tbsp. butter in a large sauce pan. Add the mashed potatoes and cabbage. Mix all ingredients and heat together. Add salt, pepper, and more milk if desired. Serve with last 2 tbsp butter on top.