I couldn’t let St. Patrick’s Day come and go without making one or two Irish recipes. Colcannon is a traditional Irish dish made with mashed potatoes and cabbage. I’ve also eaten Colcannon that was made with scallions, leeks, and bacon bits added to the recipe. It’s good, too, but I prefer the traditional Irish Colcannon recipe mixing together cabbage and mashed potatoes made with heavy cream and butter.
I use about a pound of shredded green cabbage but savoy cabbage or kale would make a good substitute. (I prefer the cabbage over kale.) I peeled and cube about 2 pounds of russet potatoes (4 cups) then boiled them in salted water until tender. I’m not a big fan of peeling potatoes before I mash them. I like the rustic taste of potatoes mashed with the skins. I used about 1/2 cup unsalted butter and a cup of heavy cream. The dish is creamy and rich.
For a lighter version of Colcannon, substitute the heavy cream with milk or reduced fat milk. Reduce the butter from 1/2 cup to 1/4 cup and use it only in the mashed potatoes. Saute the cabbage in extra virgin olive oil. This reduced-calorie and low-fat version of Colcannon is just as tasty as the traditional recipe.
- 6 tablespoons unsalted butter
- 4 cups shredded green cabbage about 1 pound
- 4 russet potatoes peeled and cubed (about 2 pounds)
- 1/2 - 3/4 cup heavy cream
- two or three pinches of freshly chopped parsley
- Melt half of butter in skillet over low-medium heat. Add cabbage and toss with melted butter. Cover and cook until cabbage is tender, about 30-35 minutes.
- While cabbage is cooking, boil potatoes in generously salted water until tender. Drain well, then mash with potato masher or with mixer set on low speed. Add remaining butter, parsley, and 1/2 cup cream. Mix well. Add additional cream, if desired.
- Mix potatoes with cabbage. Salt as desired.