Colcannon
Updated Oct 20, 2022, Published Mar 01, 2016
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Traditional Irish potatoes for any St. Patrick’s day feast or spring occasion.
Colcannon
Ingredients
- 4 pounds russet potatoes, peeled and cut into chunks
- Kosher or fine sea salt
- 1 cup milk or rice milk
- 8 tablespoons unsalted butter or dairy-free butter, divided use
- Freshly ground black pepper
- 4 medium green onions, trimmed and sliced
- 1 medium green cabbage, tough outer leaves discarded, cored, and thinly sliced
- 1 tablespoon minced fresh chives
Instructions
- Place the potatoes in a large pot. Add 2 tablespoons salt. Cover with cold water and bring to a boil. Boil until fork tender, 15-20 minutes. Drain and return the potatoes to the hot pot. Return to the stove and cook until all of the liquid has evaporated. Mash the potatoes with a potato masher (you want them to remaining a little chunky, not completely smooth). Add the milk, 3 tablespoons butter, and salt and pepper to taste. Mash to combine. Stir in the green onions.
- While the potatoes are boiling, put the cabbage in a saucepan. Cover with water, bring to a boil, and cook until tender and the cabbage turns slightly darker, 3-5 minutes. Drain the water from the pan. Add 3 tablespoons butter, cover the pan, and let sit off the heat until the potatoes are cooked and mashed.
- Add the cabbage to the potatoes and stir. Place in a serving bowl and make a well in the center. Melt the remaining 2 tablespoons butter and pour into the well. Sprinkle the chives on top and serve.
Nutrition
Calories: 324kcalCarbohydrates: 51gProtein: 6gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 144mgPotassium: 1155mgFiber: 5gSugar: 6gVitamin A: 535IUVitamin C: 55.9mgCalcium: 86mgIron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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