I recommend using Irish butter in this recipe.  Brands like Kerry Gold can be found at local supermarkets ( I bought mine at Trader Joe’s).  It adds an nice golden hue to the dish.  I prefer to use the unsalted version so I can season for myself, but if you are a salted butter type of cook just note to adjust the seasoning at the end.  For a little table flair, place a large pat of the yummy golden butter on the dish before serving.

3 lbs russet potatoes, peeled and cut into 2″ pieces

6 cups green cabbage – chopped

1 stick unsalted butter (1/2 stick for saute/1/2 stick for mashing)

2 leeks, white part only – chopped OR 1 yellow onion – chopped

1 cup whole milk, heated

Put potatoes in a saucepan and cover with water by about an inch.  On the stove top over high heat bring the potatoes to a boil.  Boil potatoes for about 15 minutes or until potatoes yield easily to piercing with a knife.

While the potatoes boil, saute the cabbage and leeks (or onions) in half a stick of butter until tender.

Drain potatoes and either mash or put through a ricer, stir in the warm milk, remaining half stick of butter and the cabbage/leek mixture.  Season with salt and pepper to taste.

**Colcannon can be made ahead of time and reheated on the stove top under very low heat, covered.


2 thoughts on “Colcannon

  1. Pingback: Lughnasa | Historic Hostess

  2. Pingback: Historic Hostess: Lughnasa

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