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Colcannon

A traditional Irish side dish of mashed potatoes and cabbage.
Course Side Dish
Cuisine Irish
Keyword Imbrida, Saint Patrick's Day, Vernalia
Author MJ

Ingredients

Ingredients

  • 1 pound russet potatoes peeled and cut into 1/2-inch chunks
  • 1 pound Yukon gold potatoes peeled and cut into 1/2-inch chunks
  • 1 tablespoon ground sea salt divided
  • 4 tablespoons butter
  • 1 pound green cabbage Cut into 1/2 in. slices. You can substitute Kale for all or part of the cabbage. The deep green of the kale makes a nice contrast with the creamy white of teh potatoes.
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces Irish whiskey (Jameson's works well)
  • 4 ounces half and half

Instructions

Instructions

  • Combine the potatoes and 1 teaspoon of the sea salt in a 4-quart saucepan. Add just enough cold water to cover the potatoes, cover and bring to a boil over high heat, about 15 minutes. Remove the lid, drop the heat to a simmer, and cook until the potatoes are soft about another 15 minutes
  • Meanwhile, melt the butter in a large, high-sided saute pan over medium-high heat. Cook until the butter just starts to brown.
  • Add the cabbage to the pan and another 1 teaspoon sea salt and all the pepper. Sauté for 7 to 10 minutes, stirring occasionally, until the cabbage is tender and lightly browned. Remove from heat and add the whiskey, scraping the brown bits from the bottom of the pan. Set aside.
  • Drain the potatoes and return them to the hot pot. Shake for 30 seconds so the excess water can evaporate.
  • Sprinkle potatoes with the remaining 1 teaspoon sea salt. Add the cabbage/whiskey mixture and the half and half then mash the potatoes to desired consistency. Taste and season with additional salt and pepper, if desired.

Optional

  • Traditionally served with a melty pat of butter in a well on top. However there is A LOT of butter and cream in this recipe already, so the pat is optional
    Also optional: Mix in crispy cooked crumbled bacon, or sprinkle it on top of individual servings.