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Irish Potatoes (Colcannon)

Do you cook a special meal for St. Patrick’s Day? I love holidays that involve cooking and really, just food in general, so this whole special meal deal is right up my alley. I’ve always done corned beef and cabbage with carrots and potatoes in some form or another … every… single… year.

I rotate between the simply wonderful Slow Cooker Corned Beef and Cabbage and my highly flavorful stovetop version of Guinness Corned Beef (love!).

But, last year I departed from my routine just a bit and decided to give these Irish Colcannon Potatoes a try to serve along with my corned beef and holy smokes-good-gosh-almighty, my friends…. I am 100% in love with this delicious dish.

Bring your potato mash to a whole new level by turning it into creamy Irish Colcannon! Mix buttery mashed potatoes with sautéed kale and leeks, top it with spring onions and a knob of butter. This is the perfect potato side dish.


Ingredients :

2 large Russet potatoes, peeled and cut into 2 inch pieces
1/2 cup whole milk or heavy cream
2 garlic cloves, peeled and smashed
1 teaspoon whole black peppercorns
1/4 teaspoon sugar
1/4 teaspoon salt, plus more to taste
6 tablespoons butter, divided
1/2 head of green cabbage, thinly sliced and cut into about 2 1/2 inch strips
3 tablespoons chopped chives or green onions


Directions :

Bring a pot of water with the potatoes to boil, turn down to a simmer, cover and cook until the potatoes are just fork tender. Drain.

In the meantime, combine the milk/cream, garlic, and peppercorns in a small saucepan.

Bring just to a simmer, then remove from the heat, stir in the sugar and salt and allow to infuse while the potatoes cook.

In a large frying pan, melt 1 Tbs. of the butter over medium-high heat until foaming, then add the cabbage, stirring occasionally, and cook until softened and starting to get nicely browned in places. Remove from the heat.

Cut 3 of the remaining Tbs. of butter into chunks and place them in the bottom of a bowl. Strain the infused milk/cream into the bowl. Then, using a potato ricer, rice the potatoes into the bowl. Gently fold the potatoes, cream and butter together with a wooden spoon. Then gently stir in the cabbage and the chives/green onions. Season with more salt to taste.

Divide into bowls. Make a little divot in the potato-cabbage mixture in each bowl and add a pat of the remaining butter to each.

If you have any leftovers, you can make them into potato-cabbage cakes the next day. Just stir in 1 beaten egg per cup of leftovers. Mix just until combined, then gently form the mixture into patties. Fry in butter until golden brown on each side, then serve. Yum.


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