Cook With Me—Colcannon

I love mashed potatoes. Could be the Irish in me. I grew up with standard russet potato mash with milk, butter, salt and pepper. I didn’t discover colcannon until I was searching for something OTHER than boiled potatoes and boiled corned beef for St. Patricks day. It was love at first taste.


  • 1 ½ lbs potatoes
  • 1 ½ cups of Cream
  • 1 head of green cabbage
  • 2 tablespoons butter
  • 1 medium leek
  • Salt and pepper to taste

(You can substitute kale for cabbage if you know how to cook it)

Slice leeks fine and clean in a bowl of cold water. Any dirt/sand/grit should settle to the bottom of the bowl. Simmer leeks in cream until tender. Quarter cabbage and remove heart. Chop quarters. I like my cabbage in about 2 inch slices, but you can slice finer if you want. Steam (I steam in the vegetable tray of my rice cooker) until tender.

Meanwhile, boil potatoes in their jackets until tender. Peel while still warm (because it’s easier to peel when warm—I make vertical slits through the skin only, not to pierce the potato and peel downwards with a paring knife).

Mash potatos with a beedle or put through a ricer. Don’t use a mixer. Add butter to potatoes. Pour leeks and cream into potatoes and add cabbage. Fold in everything until mixed and creamy, but don’t overstir. If too watery, keep on the burner to evaporate some of the liquid. If more liquid is needed, add milk in small increments until you get the texture you are looking for.

Season with the salt and pepper to taste. Top with sliced green onions if you’d like.




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2 responses to “Cook With Me—Colcannon

  1. This looks & sounds amazingly delicious. Wonder if I could keep skins on?

    • If you use a thin skinned potato like Yukon Gold or Red Bliss, the skins are fine left on (i do that when I’m not particularly in the mood to peel). Russet skins are really thick, so while you could leave the skins on, they sort of bother me.

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