I was searching for Irish Recipes and this “Colcannon Irish Mashed Potatoes” came up. I love
cabbage so it looked fun to me. My husband was skeptical but turned out he loved it too. It would be perfect to serve on top off Shepherd Pie, and this recipe is just in time for St. Patrick’s Day.
Colcannon Irish Mashed Potatoes
6 medium russet potatoes, peeled and cut into 2-inch pieces.
4 Cups chopped green cabbage.
1 large onion chopped
1 Cup milk
¼ Cup butter plus another 2 tablespoons butter
¼ teaspoon pepper
1 teaspoon salt
1/8 teaspoon nutmeg
Place potatoes in a large stockpot, add water to cover. Bring to a boil. Reduce heat to
medium and simmer until potatoes are tender, about 15 minutes.
In a large skillet add cabbage, onion, milk, ¼ Cup of butter, pepper, salt, and nutmeg.
Cover and cook over medium heat, stirring occasionally until cabbage and onion are
very soft. About 15 minutes.
Pre-heat your oven on broil.
Drain the potatoes, add the cooked cabbage and milk mixture. Mash with a potato
masher to desired consistency. You may need more milk and butter. Taste and adjust
seasoning.
Spray an 13 x 9 inch pan with cooking spray. Spread mixture into pan. Make a small
well in the center of the potato mixture. Place under the broiler until lightly browned on
top, about 5 minutes.
Place the remaining 2 Tablespoons of the melted butter into the well. Serve
immediately, spooning melted butter from the well onto each serving.
*Gluten Free as written, Dairy Free use Oat Milk and Dairy Free margarine.
Jan Dairy Keen