This post may contain affiliate links. Please read my Disclosure Policy .
Colcannon is one of my favorite Traditional Irish comfort foods which is known mostly for being a peasant dish. My favorite way to enjoy it is as a side with a slice of ham or even with ham added into the mashed potatoes as a casserole type meal. My Mom and I enjoyed eating this on nights it was just the two of us eating, especially if we had some leftover ham in the fridge from a New England Boiled dinner. There was always something comforting about that big bowl of steaming mashed potatoes, cabbage, ham, and butter to really warm and soothe the soul.
We don’t generally reserve this dish only for St. Patrick’s Day, but that is generally when you hear the most about it. Alternatively, you can choose to saute your cabbage shreds rather than to boil them in with the potatoes. I enjoy mine boiled but the caramelization of the cabbage from the saute does lend a lot of flavor to this simple dish. Using kale instead of cabbage is also an option if you enjoy kale like I do. My kids even love this dish which makes it quite easy to get them to eat their greens. ;)
Starting with simple ingredients, Colcannon is a delicious side dish or can be served also as a main meal.
Mashed potatoes, sauteed cabbage, and butter come together to form this Irish Comfort food classic dish. The dish is the perfect accompaniment to many of my traditional Irish and American dishes.
- 3 pounds Yukon Gold potatoes, scrubbed, peeled and diced
- 1 sticks butter
- 1 1/4 cups hot milk
- Salt and ground black pepper, to taste
- 1/2 head cabbage
- Fill a large pot with cool water, enough to cover the potatoes and cabbage. Take the half cabbage and cut it in half again, leaving the core intact. Boil the cabbage and potatoes together in the same pot until fork tender.
- When the cabbage is to your desired tenderness, remove it from the pot and allow it to drain and cool slightly. Once it is cool enough to handle, roughly julienne or chop the cabbage for addition into the mashed potatoes.
- Once the potatoes are fork tender, remove from the heat and drain. Mash thoroughly to remove all the lumps. Add the stick of butter in pieces and then gradually add hot milk, stirring all the time. Season with a few grinds of black pepper and salt, to taste.
- Add cabbage into mashed potatoes, stirring them in gently.
- Serve alone or as a side dish.
Alternatively, you can choose to saute your cabbage shreds rather than to boil them in with the potatoes. I enjoy mine boiled but the caramelization of the cabbage from the saute does lend a lot of flavor into this simple dish.Using kale instead of cabbage is also an option if you enjoy kale like I do.
- Category: Sides, Vegetable
- Method: stove
- Cuisine: Irish
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: Potato Side Dish Recipes, Potatoes and Cabbage, Mashed Potato Recipes