What would a trip to Ireland be without a big scoop of Colcannon? This is one of the most popular and beloved Irish recipes. It has many adaptations but the basic recipe includes potatoes, cabbage and/or kale, scallions, butter, milk and salt and pepper. Leeks and chives are also common add-ins. I couldn’t believe I haven’t posted this yet – especially since it is our favorite potato dish. I usually saute sweet onion with the cabbage and only use a small amount of scallions. But since we are in Ireland this week on a hiking, sight-seeing, photo safari, pub-crawling, foodie adventure, I went traditional all the way!
For this recipe you can saute the cabbage and kale or boil it for just a few minutes. I like sauteing the vegetables in a small amount of vegetable oil especially when using sweet onions like Vidalia. But boiling works great and only takes a few minutes to soften the cabbage and kale.
We vacationed in Ireland 5 years ago and are very excited to have the chance to go back. Sister-in-law Rita is going with us and she is such fun! We plan to spend time in Dublin, Dingle, Killarney and Doolin and places in between. I can’t wait to share our photos with you all!
- 8 medium Yukon Gold potatoes, peeled and halved
- 8 tablespoons unsalted butter
- ½ cup milk or light cream
- 1 small green cabbage, cored and sliced thin
- 1 -2 cups of kale, ribs removed and sliced thin
- 6-8 scallions, finely chopped
- salt and pepper to taste
- Bring a large pot of water to a rolling boil. Add 1 teaspoon salt and the potatoes. Cook until the potatoes are fork tender. Drain in a colander then return to the pot. Mash the potatoes until smooth then add the milk and 6 tablespoons of the butter. Salt and pepper the mixture and set aside to keep warm while preparing the cabbage.
- Add the sliced kale and cabbage to a pot of boiling, salted water. Cook for 3-4 minutes or until soft. Drain well.
- Mix the potato and cabbage together and stir in the scallions. Season with salt and pepper.
- To serve, scoop potatoes into a serving bowl and make a well in the center. Add the remaining butter and garnish with a few pieces of chopped scallion.
Hope you’re having a great week. Thanks so much for stopping by!