Traditional Irish Colcannon
Traditional Irish Colcannon is a comforting Irish dish made with creamy mashed potatoes and tender cabbage. This warm side dish brings together simple ingredients to create a delicious and filling meal, perfect for any occasion.
Why Make This Recipe
Colcannon is not just tasty; it’s also a great way to use up leftover potatoes and cabbage. It’s a classic and hearty side dish that pairs well with meats or can be enjoyed on its own. Plus, it’s easy to make and brings a touch of Ireland to your table.
How to Make Traditional Irish Colcannon
Ingredients:
- 4 cups potatoes, peeled and cubed
- 2 cups green cabbage, finely shredded
- 1/4 cup butter
- 1/2 cup milk
- Salt, to taste
- Black pepper, to taste
- Optional: chopped green onions for garnish
Directions:
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Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
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While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the finely shredded cabbage and sauté for about 5-7 minutes, until it is softened and slightly caramelized.
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Mash the drained potatoes in the pot. Add the sautéed cabbage, milk, salt, and black pepper. Mix until well combined and creamy, adding more milk if necessary for desired consistency.
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Adjust seasoning to taste and serve hot, garnished with chopped green onions if desired.
How to Serve Traditional Irish Colcannon
Serve colcannon hot as a side dish with your favorite meats, such as roast chicken or corned beef. You can also enjoy it on its own or topped with extra butter for a comforting treat.
How to Store Traditional Irish Colcannon
Store any leftover colcannon in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it in the microwave or on the stove with a splash of milk to keep it creamy.
Tips to Make Traditional Irish Colcannon
- Cut the potatoes into even sizes for even cooking.
- Don’t skip the sautéing step for the cabbage; it adds a wonderful flavor.
- You can adjust the amount of milk based on how creamy you want the colcannon to be.
Variation (If Any)
You can add other vegetables, like kale or carrots, for a different twist on colcannon. Some people also like to mix in bacon or cheese for added flavor.
FAQs
- Can I make colcannon ahead of time? Yes, you can prepare it a day in advance and reheat it when ready to serve.
- Can I use other types of cabbage? Yes, you can use savoy cabbage or even spinach if you prefer.
- Is colcannon healthy? Colcannon can be a healthy dish if you control the amount of butter and milk used, plus it’s a good source of fiber and vitamins from the cabbage.
Colcannon
Ingredients
Main ingredients
- 4 cups potatoes, peeled and cubed
- 2 cups green cabbage, finely shredded
- 1/4 cup butter
- 1/2 cup milk adjust as necessary for desired consistency
- Salt, to taste
- Black pepper, to taste
- chopped green onions for garnish (optional)
Instructions
Preparation
- Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the finely shredded cabbage and sauté for about 5-7 minutes, until it is softened and slightly caramelized.
- Mash the drained potatoes in the pot. Add the sautéed cabbage, milk, salt, and black pepper. Mix until well combined and creamy, adding more milk if necessary for desired consistency.
- Adjust seasoning to taste and serve hot, garnished with chopped green onions if desired.
