Colcannon Potatoes

Bowl of Irish Mash with melting butter on top.

An Irish dish, Colcannon Potatoes are made with mashed potato, sautéed cabbage, onions, garlic, butter, and cream. Great comfort food!

Course Side Dish

Cuisine Irish

Keyword cabbage, Irish Mash, mashed potatoes, potatoes

Servings 4

My Island Bistro Kitchen Barbara99

Ingredients

1 lb (454g) starchy/floury potatoes (e.g., Russets), peeled and quartered
½ tsp salt
Water to boil potatoes
2 - 3+ tbsp butter
8 oz (227g) shredded cabbage
3 - 4 green onions/spring onions, thinly sliced (or a small shallot, minced)
3 - 4 garlic cloves, minced
3+ tbsp 18% M.F. cream (or whole milk)
1½ tbsp sour cream
Salt and pepper, to taste
Extra butter for serving
Additional green/spring onions for garnish (optional)
1 - 2 slices chopped crisply fried bacon for garnish (optional)

Instructions

Shred cabbage to desired size (e.g., similar to, or slightly smaller than, the size used for coleslaw). Set aside. Chop the green/spring onions or shallots, mince the garlic, and fry the bacon.
Peel and quarter potatoes. Place in saucepan with enough water to cover potatoes. Add salt. Cover and bring potatoes to a boil over medium-high heat. Reduce heat to medium-low and cook until potatoes are fork tender. Drain and place potatoes in colander to allow the excess moisture to evaporate from potatoes, approximately 2-3 minutes.
Once potatoes have come to a boil, and while they are cooking, melt 2 – 3 tablespoons of butter in large skillet over medium heat. Add cabbage and cook, stirring frequently to prevent scorching, until softened, about 5-6 minutes. Add the green onions and, stirring constantly, cook for about 1 minute (add more butter, if needed). Add the garlic and stir briskly for 15-20 seconds. Do not let garlic scorch.
Reduce heat to medium-low. Whisk cream and sour cream together in small bowl and add to cabbage mixture. Stir just until the dairy is incorporated and warmed, about 45 seconds. Season with salt and pepper, to taste.
Transfer potatoes to large heatproof bowl and mash very well. Fold in the cabbage mixture and mix well to combine ingredients. If mixture seems too dry, additional warm cream (heated for a few seconds in the microwave) may be added, a half tablespoon at a time, until desired consistency is reached. Transfer potatoes to serving dish and top with butter, sliced green/spring onions and chopped bacon, if desired. Serve hot.

Recipe Notes

Yield: Apx. 4 servings

NOTE: If the potato and cabbage mixture has cooled too much while preparing the dish, pop it in the microwave for a few seconds to reheat before garnishing the dish with additional butter, green onions, and bacon.