This is a traditional Irish dish – an old family favorite. My mother’s grandmother was from Ireland so my mother grew up with a lot of Irish cooking…and she passed that on to us! Colcannon is one of my favorites, along with scones. Yum! There are dozens of different ways to make colcannon – this is the one Mom made most of the time and my favorite version. There has never been a written recipe in the family so this time when I made it I paid attention to amount and ratios… and ironically it turned out the best tasting colcannon ever! 🙂 (at least that I have made) It could have been due to the fact that I disregarded any attempt at healthy cooking this time! Ha! Well, with St. Patrick’s day coming up, as with any holiday, this is the perfect time to splurge in your cooking! Have fun and enjoy!
Colcannon
Ingredients
- 6 large potatoes, peeled
- 4–6 Tb half-and-half
- 1 tsp kosher salt
- 1 1/2 onions, finely chopped
- 6 Tb butter, divided
- 1/2 of a small head of cabbage, sliced thinly
Instructions
- Slice peeled potatoes in half and place in pot. Fill with enough water to cover and boil for 25 minutes, or until soft. While the potatoes are cooking, melt 4 Tb butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over med-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.
- Drain potatoes and add half-and-half (or milk) and salt. Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven safe dish and place under broiler until top is browned. Traditionally colcannon is served with a deep well in the center filled with melted butter… so I place 2 more Tb of butter on top and let it melt into colcannon.
June,
Your modifications sound fantastic! My boys would love the addition of bacon! YUM!! Happy St Patricks Day! xo
Going to try this recipe with a slight modification for St. Paddy’s Day this year. Instead of cooking the onions and cabbage in butter, I’m going to cook a few slices of bacon and then cook the onions and cabbage in the bacon grease. I will then crumble the bacon and add it to the colcannon mix before putting it all under the broiler. Hopefully, it will all turn out ok!
This is a great side dish with corned beef, roast pork, sausages (bangers), or meat pies. This recipe made with cream or half n half. is excellent!
I am making this with curly kale tonight – it is yummy made that way, too. I think this recipe with the half and half is the best colcannon recipe I have tried.
This is a wonderful, traditional Irish dish. LOVE IT! Thanks for getting the recipe out.
We made this for our St.Patty’s dinner last night and it was yummy! Thanks for the recipe.
Oh does this ever look really good! The Peppered Pantry~
Mmmm…. I love Colcannon! I’m glad you wrote the recipe down. 🙂
I can’t wait to make this!!! I wish I had read this post earlier in the week, so I could take this dish our Sunday family dinner, which is in a few hours. Maybe next sunday. Thank you!!!
Looks DELICIOUS, sis! I can’t wait to make it for Saint Patty’s day!
Do you serve this with corned beef, as a side dish then? My husband would love this!
~kelly
tnkjensen@comcast.net
This looks really good. I will have to try it. Thanks!