Prep 15 mins
Cook 25 mins
For centuries, this traditional southern Irish potato has remained popular. Studded with Chopped cabbage and onion, its absolutely irresistible.
- 1 1⁄2 lbs potatoes, peeled and cut into 2 inch chunks
- 1 teaspoon salt, divided
- 1 1⁄2 cups chopped green cabbage
- 1⁄3 cup finely chopped green onion
- 2 cups boiling water
- 2⁄3 cup milk
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄8 teaspoon finely ground pepper
- Place potatoes with cold water to cover by 2 inches and ½ tsp salt in large saucepan.
- Bring to a boil for 5 minutes.
- Add cabbage and boil for 10 more minutes until potatoes are tender.
- Meanwhile, place green onion in sieve, pour boiling water over them and drain.
- Add drained onion to a medium saucepan with milk, butter, remaining ½ tsp salt and pepper, bring to a boil then remove from heat.
- Drain cooked potatoes and cabbage and return to large saucepan.
- Beat on low speed with hand held mixer until coarsely mashed.
- Increase speed to high and gradually add milk and onion mixture and continue to beat until potatoes are light and fluffy.
I liked it a lot. I loved the texture of the cabbage and the taste of the onion in the potatoes.
I LOVED LOVED LOVED it!! This was delicious and I made it just as the recipe stated. I did leave my cabbage in larger pieces because I really liked the texture. My husband, 9 year old, and 1 1/2 year old all devoured it. Which is saying something because I can never get them to agree on anything. I loved the tasted that the green onions gave the Colcannon without over powering it. Made this for Saint Patrick's Day and it was the perfect side dish. Heck I could have eaten just this!!
This was delicious. A wonderful way to add some nutrition to mashed potatoes, because even though I added extra cabbage, you can barely detect it (in a good way). Thank you.