Colcannon

"Growing up in an Irish household, this is how we liked to eat our mashed potatoes. This is true comfort food to me!"
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by ColoradoCooking photo by ColoradoCooking
photo by WhatamIgonnaeatnext photo by WhatamIgonnaeatnext
photo by gailanng photo by gailanng
photo by Pneuma photo by Pneuma
Ready In:
45mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Boil the potaotes, drain and mash them with the cream and 4 T. of butter.
  • Meanwhile, while potatoes are boiling, saute the shredded cabbage in 3 T. of butter until soft. Add scallions and cook for 2 more minutes.
  • Combine the cabbage mixture with the potatoes and season to taste.

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Reviews

  1. Ya know, sometimes I just don't feel like sharing the good stuff. Made for PRMR.
     
  2. One of our favorites. I make this year round. Mix the butter with a little olive oil. Buttermilk is a nice change to use as well. Lots of pepper.
     
    • Review photo by ColoradoCooking
  3. 3.27.23 This was a tasty addition to our meal. We don't normally add cabbage, so it was a nice change.
     
    • Review photo by WhatamIgonnaeatnext
  4. Such a warm and comforting dish. I served this with corned beef and it was the perfect pairing. Thanks for sharing, Jackie. Made for What's on the Menu tag.
     
  5. A very nice way to eat mashed potatoes and cabbage! A good recipe for St. Pattie's Day.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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