Colcannon Recipe (Cabbage and Potatoes)
User Reviews
5
Colcannon Recipe (Cabbage and Potatoes)
Description
Colcannon Recipe (Cabbage and Potatoes) mixes peeled russet potatoes mashed with warm cream or half and half and salted butter to form a creamy base. Separately, diced white onion or sliced leeks are sautéed with chopped green cabbage in butter until softened and tender. The cooked vegetables are gently folded into the mashed potatoes to combine flavors and textures. Additional melted butter may be added on top before serving for richness.
The dish balances the softness of the mashed potatoes with the slight texture and earthiness of cabbage and onion, making it a classic, filling side for meals. Variations using parsnips or kale can add variation, while crumbled bacon may be stirred in during cooking to introduce smoky flavor. The recipe provides room to adjust ingredients based on availability and preferences.
This colcannon can be prepared ahead and reheated gently to maintain a creamy texture. Using a potato masher or ricer will influence the mash’s consistency. Be sure to rinse leeks well to remove grit when using them instead of onion.
Ingredients
- 3 pounds russet potato or baking potatoes, peeled & quartered
- ½ cup half and half or heavy whipping cream, warmed
- ¼ cup butter melted, more as needed, salted
- 1 white onion or 2 leeks
- ½ head green cabbage about 6 cups
- 3 tablespoons butter melted, salted
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and simmer for 12-15 minutes or until fork-tender.
- 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.
- 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.
- 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.
- Gently fold the mashed potatoes, cabbage, and onions together.
- Top with additional melted butter if desired.
- Gently fold together mashed potatoes, cabbage & onions. Top with additional melted butter if desired and crumbled bacon if using.
Notes
- Substitute 1 pound of potatoes with parsnips for a different flavor in the mash.
- Russet or Yukon gold potatoes are preferred for fluffy mashed texture.
- Kale can replace cabbage or be added in for variation.
- Adding cooked, crumbled bacon enhances flavor; cook bacon until crispy, reserve drippings, and sauté vegetables in it.
- Choose a potato masher or ricer based on preferred mash consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293 | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 103mg | 4% |
| Potassium | 843mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 32mg | 36% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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