Colcannon (Mashed Potatoes And Cabbage)

There are any number of versions for these “Irish” potatoes. Here is my take, I hope you like it. My Mom was a great one for add-ins to mashed potatoes. She liked to use veggies like carrots and turnips but I don’t think she thought of using cabbage, even though she liked cabbage,  “Borscht” anyone? She had another trick too; she used canned milk and her mashed were damn good!  The Colcannon is shown here with my “Irish” Lamb Chops (see below).  To serve in the Irish way, make a well in the potatoes & put in a dollop of butter!

DSC_6905 nx2Makes 2 – 4 Servings

1 ¼ lbs. russet potatoes or Yukon golds (which we prefer in our house)
3 cups cabbage, thinly sliced (regular or savoy)
½ cup milk, scalded
2 Tbsp. butter, softened
3-4 Tbsp. finely chopped green onions
2-3 Tbsp. finely chopped Italian (flat-leaf) parsley

Peel and cut the potatoes into chunks and place them in a pot adding enough water to come  1/3 of the way up. Add ½ tsp. salt; cover and bring to a boil. Turn down the heat to medium low and cook for 15 – 20 minutes until tender.

While the potatoes are cooking, set a steamer over boiling water; add the cabbage and steam for approximately 5 minutes, or until tender.  (Alternatively, you can place the cabbage in a glass dish; add 2  Tbsp. water; cover and microwave in 1 minute increments until tender). Drain the potatoes in a colander, return to the pot; mash well; stir in 1/3 cup of the milk, butter, cabbage, salt & pepper, adding more milk if required.

 To make the Lamb Chops, please click “Irish” Lamb Chops.

To see how to scald the milk in the microwave, click Microwave Scalded Milk.



Phyllis Signature

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