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Irish Colcannon

Irish Colcannon


6 – 7 medium white potatoes
2 – 3 cups chopped cabbage
salt and pepper
1/2 cup milk or cream
1/3 cup vegetable broth
2 tablespoons olive oil or margarine
3 green onions

Peel the potatoes (optional) and cut into 1 – 2 inch pieces. Cover with water in a large pot and bring to a boil over medium-high heat. Cook until fork tender, approximately 8-10 minutes. While the potatoes are coming to a boil, chop the cabbage into bite size pieces. Chop the green onions into ¼ – ½ inch pieces. Sauté cabbage in a pan with 1/3 cup vegetable broth and 1/3 cup water. Add salt and pepper to taste and a pinch of garlic powder if desired. Cook on medium heat until tender. Drain the potatoes and transfer back into the pot. Add ½ cup milk or cream to the potatoes and mash. Stir in the cooked cabbage, green onions and oil/margarine. Add salt & pepper to taste. Serve!