We made this recipe for colcannon last year around St. Patrick’s Day and I totally forgot to share it with you. And while it’s a popular side dish in Ireland, I had never heard of it until someone on the blog suggested it.
And well, I would have never guessed that mashed potatoes and sautéed cabbage go well together, but they TOTALLY do! 😉 We enjoyed ours with beans and weenies {clearly the HH was in charge of dinner} but as soon as I can get my hands on another cabbage, I am going to serve it alongside a nice pot roast and carrots.
I hope you enjoy the recipe as much as we did. 🙂
Have an awesome day everyone,
~Mavis
Colcannon Recipe
Ingredients
2 pounds Russet potatoes, peeled and cut into large chunks
2 tablespoons kosher salt
6 tablespoons unsalted butter
3 cups of chopped cabbage
1/2 cup green onions, minced
1 cup milk {we used 2%}
Instructions
Place the potatoes in a medium pot and cover with cold water, add salt and bring to a boil. Boil the potatoes until they are fork tender, drain into a colander.
After you have drained the potatoes into the colander, return the pot to the stove. Saute the cabbage in butter over medium high heat, about 3-4 minutes. Add the green onions and saute the cabbage and onions together for one more minute.
Pour the milk into the pot, stir, and then add the potatoes. Reduce heat to medium. Using a potato masher, mash the potatoes, making sure to mix the cabbage and green onions evenly into the potatoes.
Place in a serving bowl and top with a sprinkle of salt and a dab of butter.
Christine says
We love this dish but if you want to up the deliciousness–brown some butter and pour on top like gravy. Soooooo yummy.
Rebecca in MD says
You can also make colcannon with Kale instead of cabbage, as my mother did, and serve alongside ham. Both ways are delicious!
Wynne says
With ham sounds really good. I’ve served it with salmon, too.
Love colcannon–been making it ever since I figured out the lyrics to “The Little Skillet Pot” and found the recipe in Fannie Farmer.
JoAnn C says
Mavis, in a pinch you can also use coleslaw mix in a bag, it just has extra carrot which will only improve the flavor.
Erin says
I make this but used kale instead of cabbage. I really like it. Cabbage would be yummy too.
Jackie McGuinness says
I grew up eating this and still make it today. You can also use spinach or kale.
Elle says
Mom always did mashed potatoes mixed with sauerkraut and then polska kielbasa.
YUM!
Stacey B says
One of our favorites is ring sausage served with mashed potatoes topped with sauerkraut!
Linda T says
How did you know I have a cabbage sitting in the fridge, just waiting for a recipe?
Lace Faerie says
Thank you for a very delicious sounding recipe. Always looking for a good recipe for kale and cabbage!
Penny says
Oh my…. you absolutely MUST try it with corned beef!! My husband and I met at The An Poitin Stil , an Irish restaurant in Maryland, 20 years ago. They serve the best concannon, and corned beef and cabbage.
Kris R says
I have never had this and I can’t wait to make it. Thanks Mavis!
Debby T says
My husband is British from Northampton.. I learned a lot of my cooking from my MIL. She would use Brussel sprouts and mashed potatoes. They called it Bubble and squeak. I love it fried in lots of butter. I don’t add the green onions though.
Tricia says
This sounds like it could be turned into Bubble & Squeak pretty easily if it wasn’t used up right away. We need cooler names for our food!
Julia says
I cook chard in with my potatoes, drain and mash with butter and salt. I believe it might be a Pennsylvania Dutch dish. I’m going to try your version as my family also loves cabbage.
Carolina Cooper says
Another great recipe from Mavis to add to my collection. Thank you! Just a thought—Do you actually use 2% milk, or do you use that famous Maine 1 1/2% from Oakhurst???
Mavis Butterfield says
The 1 1/2 Oakhurst. I LOVE their products.
Robyn says
I love this! I make it with shredded cabbage and kale and sometimes add cooked bacon bits, and occasionally grated cheese. Lots of butter too. Yum! A meal in itself.
Robyn says
Forgot to mention it makes great fried patties with leftovers too.
Gayle says
I grew up on colcannon! Another delicious Irish side is turnip and potato mashed together. Simply yummy and very filling on a cold winter evening!
Gayle says
We called it bubble and squeak