photo by sillysindy
- Ready In:
- 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.
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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.
Excellent recipe! Tried it tonight with a non cabbage eater who definitely enjoyed it! Definitely will try again but will probably use more onion next time. Also used H&H instead of milk and even with electric mixer it had a good even texture. Also I used kosher salt instead of table salt which gives it a nicer flavor.
I used red potatoes and scallions (green onions) instead of regular onions so it turned out sort of like champ. I fried some bacon and then sauteed the scallions in bacon grease with some minced garlic. Once the onions wilted, I threw in only 1 Tbsp of the butter and finished cooking the cabbage in the bacon grease/butter/garlic/scallion mixture before adding to the potato mixture (which I also cut out the extra salt and cut down the butter to 1 Tbsp because of the bacon grease). Mixed in the crumbled cooked bacon and served with Recipe #21111 and the glaze seen in Recipe #158342. I'll definitely be serving this colcannon again; maybe next time, I will try adding kale instead of cabbage for a nutritional boost.
Used 4 potatoes, 3 cups cabbage, at least 1/2 cup onions and 1/4 teaspoon salt with 1/4 teaspoon garlic salt. Added more salt to taste. Substituted 2 tablespoons sour cream for butter, and otherwise used 1 tablespoon butter for frying. This is one excellent substitute for regular mashed potatoes:D Has plenty of vitamin C, and is a good use of leftover potatoes, onions and cabbage (which it seems I often have sitting in the fridge). Highly recommended, good for the whole family, but if you want to intensify the taste I recommend playing around with it a bit. I can see adding more onions and garlic, maybe jalapeno too if you are into hot. BF enjoyed this too. Will be eating some leftovers for breakfast tomorrow, a guaranteed indication that it was a big hit with me. Thanks!