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Colcannon

From an upcoming cookbook by Chef Del Sroufe Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat. 
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Ingredients
  

  • 3 russet potatoes about 1½ pounds, peeled and cut into large chunks
  • ½ small head cauliflower cut into florets about 2 cups florets
  • 3 lightly packed cups chopped green cabbage
  • 3 green onions minced (about 1/2 cup)
  • Sea salt and black pepper to taste

Instructions
 

  • Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch.
  • Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
  • While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
  • Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan.
  • Mash the potato cauliflower mixture to the consistency you prefer.
  • Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.
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