Colcannon

Servings: 6
Author: Michelle De La Cerda
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Ingredients

  • 4 russets; peeled and cubed
  • Water
  • Salt
  • 1/2 head cabbage; chopped
  • 6 tbsp butter; divided 3/3
  • 3/4 c cream
  • 6-8 green onions; thinly sliced
  • Salt and Pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the potatoes and cook for 15-20 minutes or until the potatoes are soft.
  3. Drain and add them to a large bowl.
  4. While the potatoes are cooking, heat a large skillet over medium high heat. Add 2-3 tbsp of butter.
  5. Once the butter has melted add the cabbage and sauté until the cabbage softens, about 5-7 minutes, season with salt and pepper.
  6. Using a potato masher or a stand mixer, mash/whip the potatoes with the remaining butter.
  7. Slowly incorporate the cream.
  8. Stir in the cabbage and then green onions; mix well.
  9. Season well with salt and pepper.
  10. Serve immediately or keep warm until ready to serve.

Recipe Notes

Recipe adapted from Colcannon in "The Irish Pub Cookbook" page 94.