- 2-1/2 pounds potatoes (about 6 medium), peeled and cut into 1-inch pieces
- 2 cups chopped cabbage
- 1 large onion, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter, softened
- 1 cup 2% milk
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes.
- Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk. Yield: 10 servings.
Reviews for Colcannon Irish Potatoes
"Very tasty, the potatoes are still a little wet, it will be great with winter potatoes. Janet VFE"
"We liked it."
"Bland! Are you kidding? This is a true Irish meal handed down from generations. This is all they had in there day to work with and I'm sure if your hungry enough you would eat it and love it. Maybe this food is not right for you. They didn't have canned chicken broth back in the day in IRELAND..."
"These were really bland; we had to add milk and more butter to make them taste like anything."