- 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
- 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.
Reviews for Colcannon Potatoes
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"Hi Olive! I've made this recipe before and find it can be reheated easily in the microwave. You may have to add more milk and/or butter, as whipped potatoes seem to dry out very quickly. But they will be delicious just the same. I also like to reheat and keep this dish warm in a crock pot. You can keep them warm beautifully for up to a couple of hours. Works great. Enjoy! This is a lovely recipe."
"I have MS & prepare foods in stages. Can I prepare the day before St. Pat's & warm in the oven next day?"
"Just made these for supper tonight. Cut the recipe in half, since there's just the 3 of us. But it was SOOOOOOO GOOOOOOOOD! I'm sure the leftovers won't be in the frig long! Thanks! Hoping to make these for a family dinner some time, but till then, the 1/2 recipe will be fine for us!"
"Very good Recipe! Make sure your cabbage is shredded fine and drained really good or the potatoes are a bit runny. After a day of sitting in the fridge and reheated, they were perfect."