Colcannon Potatoes Recipe

Colcannon Potatoes Recipe photo by Taste of Home

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Every Irish family has its own version or this classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon

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Colcannon Potatoes Recipe

Prep: 10 min. Cook: 35 min.

Yield: 12-16 Servings

10 35 45

Ingredients

2 pounds cabbage, shredded
2 cups water
4 pounds potatoes, peeled and quartered
2 cups milk
1 cup chopped green onions
Salt and coarsely ground pepper to taste
1/4 cup butter, melted
Crumbled cooked bacon and minced fresh parsley

Directions

In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.
In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. Yield: 12-16 servings.

Nutritional Facts 3/4 cup (calculated without salt and bacon) equals 149 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 50 mg sodium, 26 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Colcannon Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p188