1/5 Photos of Irish Colcannon (Creamy Potatoes and Cabbage)
This dish is a favorite to be served on All Saints Day in Ireland. It is also said that it was a favorite of Jonathan Swift.
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Units: US | Metric
- 1Strip outer leaves from cabbage.
- 2Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
- 3Reduce heat and simmer until crisp-tender, about 5-10 minutes.
- 4Drain well.
- 5(opt.) Liquefy in blender.
- 6Boil potatoes in a separate kettle, covered with water, until tender.
- 7In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
- 8Mash potatoes then season with salt, pepper and mace.
- 9Mix in the onions and milk.
- 10Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
- 11Pour into a deep warmed dish.
- 12Dab with butter or margarine.
- 13NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
- 14OPTION: Substitute ground nutmeg for mace.
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Nutritional Facts for Irish Colcannon (Creamy Potatoes and Cabbage)
Serving Size: 1 (201 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 153.7
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 3.9 g
- Cholesterol 22.1 mg
- Sodium 127.8 mg
- Total Carbohydrate 22.4 g
- Dietary Fiber 4.1 g
- Sugars 4.1 g
- Protein 3.3 g