Looking for a simple, tasty and traditional Irish side dish for your St. Patrick’s Day dinner? Enter Colcannon—a delicious mixture of buttery mashed potatoes and cabbage. You can add cooked ham or bacon for a meatier version.
- 3 pounds potatoes, peeled and cut into large chunks
- 2 sticks butter
- 1 cup hot milk
- ¼ cup heavy cream
- Freshly ground black pepper & salt
- 1 head cabbage, cored and finely shredded
- 4 scallions, finely chopped
- 2 garlic cloves, thinly sliced
- Chopped parsley leaves, for garnish
Cover potatoes with water in a medium pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-30 minutes or until potatoes are fork-tender. Drain in a colander. Add 1 stick of butter and mash thoroughly to remove all the lumps.
Using the same pot, melt the remaining stick of butter over medium heat. Once the butter is hot, add cabbage and cook, stirring constantly, until wilted. Stir in garlic + 3 scallions and cook until softened. Add milk and cream and bring to a simmer.
Add cooked cabbage/milk/cream to potatoes and mash once more. Season with salt and freshly ground pepper.
Transfer colcannon to a large serving bowl. Top with a knob of butter and sprinkle with remaining scallion, chopped parsley leaves and a little shredded cabbage (if you like).