Prep 15 mins
Cook 45 mins
This colcannon recipe came from a Prince Edward Island, Canada, cookbook, if I remember correctly. I do not know the title to it or if it is still in print. There are many different recipes for colcannon, but this one is my favorite, the only one I make now.
- 3-4 medium potatoes, peeled and cut in quarters
- 29.58 ml milk or 29.58 ml light cream
- 1.23 ml salt
- 0.59 ml pepper
- 473.18 ml chopped cabbage
- 29.58 ml butter or 29.58 ml margarine
- 59.14 ml chopped onion
- 29.58 ml butter (for frying)
- Cook potatoes in boiling water till tender; drain, reserving water.
- Place in a large bowl.
- Mash with hand masher till well-mashed.
- (I find the electric mixer makes it too gooey).
- Add milk, salt and pepper and beat till fluffy.
- In the same saucepan as potatoes were cooked in, cook cabbage in reserved potato water for 6 to 8 minutes, until tender.
- Meanwhile, melt 2 tablespoons butter in frying pan and saute onion until tender.
- Add mashed potato and cooked cabbage to the onion.
- Heat throughly, stirring constantly.
- Place in a heated serving dish.
- Serve hot, topped with butter.
Made this recipe for dinner yesterday. it was great! My children loved it. I tweeked it a bit by adding a package of bacon (cooked and chopped) a la a recipe seen on the Food Network...a good addition and made it more of a meal than a side-dish! Thanks for the recipe! Will make it again, the children are insisting.
You can put a big pile of mashed potatoes on your plate, and feel less guilty because it is partly vegetables. Creamy plus crunchy, how can you resist. OK, I did use more salt and pepper than the recipe suggested.
Great recipe. I actually prefer regular onion to scallions so I was glad to see that's what was being used in this recipe. Thank you.