Colcannon Potatoes Recipe

4.5 39 40
Colcannon Potatoes Recipe
Colcannon Potatoes Recipe photo by Taste of Home
Publisher Photo

Colcannon Potatoes Recipe

Read Reviews
4.5 39 40
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 168 calories, 5g fat (3g saturated fat), 14mg cholesterol, 361mg sodium, 27g carbohydrate (6g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Colcannon Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p188

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forColcannon Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 2044675 245925
Reviewed Mar. 24, 2016

"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!"

MY REVIEW
Queenlalisa User ID: 15400 245339
Reviewed Mar. 12, 2016

"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."

MY REVIEW
spring16 User ID: 6916158 242606
Reviewed Jan. 26, 2016

"I loved this recipe. Very tasty."

MY REVIEW
DawnLockhart User ID: 3466471 236260
Reviewed Nov. 3, 2015

"I served this with corned beef instead of boiled cabbage and potatoes. It was delicious!"

MY REVIEW
annrms User ID: 2649709 222756
Reviewed Mar. 14, 2015 Edited Mar. 18, 2015

"Good!"

MY REVIEW
pammyfisher User ID: 7472822 222370
Reviewed Mar. 8, 2015

"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."

MY REVIEW
olivesg User ID: 2503806 222105
Reviewed Mar. 5, 2015

"I have MS & prepare foods in stages. Can I prepare the day before St. Pat's & warm in the oven next day?"

MY REVIEW
[email protected] User ID: 1665956 158923
Reviewed Aug. 20, 2014

"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!"

MY REVIEW
bblatt01 User ID: 212914 135884
Reviewed Mar. 23, 2014

"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."

MY REVIEW
Corwin44 User ID: 7541400 135868
Reviewed Mar. 20, 2014

"These were good. I served them on st paddy's day with leg of lamb and soda bread."

Loading Image