In Ireland, Colcannon is often served with a well of butter in the center of each serving.
  • 2 pounds russet (baking) potatoes, peeled and cubed
  • 1/2 teaspoon salt
  • 1 small onion or 3 green onions, finely chopped
  • 1 small clove garlic, minced (optional)
  • 2 cups shredded green cabbage
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 tablespoons (1/2 stick) butter, melted
  • 1/4 to 1/2 cup half-and-half (light cream)
  • freshly ground black pepper to taste
Put the potato chunks into a large saucepan and add water to cover. Add the salt to the cooking water and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until potatoes are fork tender.

While potatoes are cooking, sauté the onion and garlic in 1 tablespoon of the butter and the olive oil in a small saucepan just until the onion is transparent. Add the cabbage, stir well, cover and cook over low heat 5 to 10 minutes until cabbage is tender.

When potatoes are cooked, drain them well and leave them in the pot. Add the melted butter to the potatoes and mash well.

Combine the cabbage mixture with the potatoes, adding the half-and-half as needed to reach a nice consistency. Serve at once.

Makes 6 servings.

Recipe editor

Note: Colcannon should have plenty of body and not be too thin.

More Irish recipes:
Online Since 1997

Stay Connected
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr

Message Boards
Recipe Exchange, Chat

Follow Me on Pinterest
Recipes Alphabetical

Holiday Recipes

Texas Wines & Wineries

Texas Restaurants

Order your
special groceries here!

Website: Texana
Our website devoted to Texas books, travel, people & culture

Save on Your
Favorite Coffee

Coffee For Less
5% off Coupon Code: CFLESS

Copyright , Mesquite Management, Inc. All rights reserved.