Ingredients
Method
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 12 to 15 minutes until tender when pierced with a fork.
- While the potatoes cook, prepare the onion or leeks and the cabbage. Dice the onion into ½-inch pieces, or thinly slice and rinse the white and light green parts of the leeks. Cut the cabbage into 1-inch pieces.
- Melt one-quarter cup of butter in a large skillet over medium heat. Cook the onion or leeks and cabbage in the butter until the onion is translucent and the cabbage is tender.
- Drain the cooked potatoes and return them to the warm pot. Mash with a potato masher, incorporating cream and butter until smooth. Season with salt and pepper.
- Fold the mashed potatoes, cabbage, and onions together gently.
- Add extra melted butter on top if you like.
- Gently fold the mashed potatoes, cabbage, and onions together. Top with extra melted butter and crumbled bacon, if desired.
Nutrition
Notes
If desired, replace 1lb of potatoes with 1lb of parsnips. Russet potatoes are nice and starchy and make great mashed potatoes, Yukon gold is another good choice. Potatoes can be mashed with a masher or potato ricer.
Kale can be added to the cabbage or used in place of cabbage in this dish.
To Add Bacon: We love the flavor bacon adds to colcannon, so we often use it in place of butter to fry the onions/leeks and cabbage.
- If you love bacon, cook 4-6 slices of bacon in a pan until crispy. Remove the bacon and set aside. Add 1 tablespoon of butter to the bacon drippings.
- Cook onion or leeks and cabbage in the bacon drippings until the onion is translucent and the cabbage is tender.
- Mix the bacon, cabbage, and onions with the mashed potatoes per the recipe above.