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Traditional Colcannon Recipe

serving bowl of traditional irish colcannon
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Colcannon is a traditional Irish dish of mashed potatoes and cabbage. Upgrade your everyday mashed potatoes!

Ingredients

Scale
  • 3 pounds russet potatoes, (baking potatoes, about 4 large)
  • Salt, to taste
  • 8 tablespoons (4 ounces) unsalted butter, divided
  • 4 cups (12 to 16 ounces) chopped cabbage
  • 4 green onions, thinly sliced, white and light green separated from green
  • 3/4 to 1 cup half-and-half or whole milk
  • Freshly ground black pepper, to taste

Instructions

  1. Peel the potatoes and slice them into 2-inch to 3-inch chunks.
  2. Put the potatoes in a large saucepan and cover with cold water, at least 1 inch above the potatoes. Add 1 tablespoon of salt, and bring to a boil over high heat.
  3. Reduce the heat to medium-low, cover the pan, and boil the potatoes until they are fork-tender, about 20 minutes. Drain in a colander.
  4. If you have a ricer, rice them into a large bowl. Otherwise, put them in the bowl and mash with a potato masher.
  5. Meanwhile, melt 6 tablespoons of the butter in a large saucepan or sauté pan over medium heat.
  6. Add the white parts of the green onions to the pan and cook for 1 minute. Add the cabbage and cook, stirring frequently, until tender, about 5 to 7 minutes. Add the sliced green onion tops and continue to cook for 2 minutes.
  7. Optionally, transfer the cabbage to a blender or food processor with about 1/2 cup of the half-and-half or milk and pulse it until it is chopped more finely but still has texture.
  8. Add the cooked cabbage mixture to the potatoes along with the remaining 2 tablespoons of butter. Taste for salt and pepper, and mash, adding more half-and-half or milk, as desired.

Find it online: https://classic-recipes.com/traditional-colcannon-recipe/