- 1 medium head cabbage (about 2 pounds), shredded
- 4 pounds medium potatoes (about 8), peeled and quartered
- 2 cups whole milk
- 1 cup chopped green onions
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup butter, melted
- Minced fresh parsley
- Crumbled cooked bacon
- Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep warm.
- In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.
- Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon. Yield: 12 servings.
Reviews forColcannon Potatoes
"Have been making colcannon for years and even know the words to the song.... yes, there is a song about colcannon. It's nice to see a recipe that actually has bacon in it. If you ever do a search, most don't. Not to criticize, and I realize that a lot of comments are quite old but my Irish blood just boils when I see anyone type St Patty's day.... it's PaDDY... the D's make it masculine, short for Patrick... or more correctly Padraig. Patty is a derivation of the feminine Patricia. Sorry for the rant but they'd never forgive me in County Clare if I didn't say something. Otherwise, excellent recipe and to the person questioning the amount of salt.... considering that potatoes and cabbage are notoriously bland.... yeah, a "lot" of salt is needed."
"One of my absolute favorite side dishes!"
"I've been making colcannon for decades and usually just "wing it." When I saw this printed in the Feb/March Simple and Delicious magazine, I decided to actually follow a recipe. I cut the recipe in half since there are just two of us who shouldn't be noshing on high carbs, and I knew leftovers would be deadly to my good intentions. This recipe really delivered on flavor and ease of preparation. I used a bit more butter (added to the milk mixture) and we added salt and pepper to taste at the table. I will be serving this again soon for St. Patrick's Day!Lynne, Taste of Home Volunteer Field Editor"
"I'm from Idaho and thought I had done and seen every thing you could do with a potato. Then I found this in Taste of Home 2003. Unbelievably delicious! I was so impressed I make it every year for St.Patty's day. If you like potatoes and cabbage you are going to love this, it's a keeper!"
"I was looking for a recipe with cabbage in it and I saw this. I have to admit, I was afraid I wouldn't like them, but they were really tasty."
"I loved this recipe. Very tasty."
"I served this with corned beef instead of boiled cabbage and potatoes. It was delicious!"
"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?"