Colcannon Recipe (Cabbage and Potatoes)
Colcannon combines the flavors of sweet cabbage, fried onion, and creamy mashed potatoes to create a traditional Irish dish that the family will love!
Ingredients
- 3 pounds Russet or baking potatoes (peeled & quartered)
- ½ cup cream (warmed)
- ¼ cup butter (melted, more as needed)
- 1 white onion (or 2 leeks)
- ½ head cabbage ((approx. 6 cups))
- 3 tablespoons butter (melted)
Directions
- 1
Bring a large pot of salted water to a boil. Add the potatoes and simmer for 12-15 minutes or until fork-tender.
- 2
While the potatoes are cooking, prepare the onion or leeks, and cabbage. Dice the white onion into ½-inch pieces or slice the white and light green parts of the leeks thinly and rinse well. Cut the cabbage into 1-inch pieces.
- 3
Melt ¼ cup of butter in a large skillet over medium heat. Cook the onion or leeks and cabbage in the butter until the onion is translucent and the cabbage is tender.
- 4
Once the potatoes are cooked, drain them and return them to the warm pot. Mash the potatoes with a potato masher, adding cream and butter as needed to reach a smooth consistency. Season with salt and pepper.
- 5
Gently fold the mashed potatoes, cabbage, and onions together.
- 6
Top with additional melted butter if desired.
- 7
Gently fold together mashed potatoes, cabbage & onions. Top with additional melted butter if desired and crumbled bacon if using.