Potatoes Colcannon


potatoes_colcannon

Looking to add a little green to your potatoes this St. Patrick’s Day? Colcannon is one of Ireland’s many traditional potato dishes. It combines creamy mashed potatoes and hearty, nutritious greens. Here, it’s made with another Irish favorite, cabbage, but it is commonly prepared with kale as well. This recipe comes to us from Emily of the meal planning site and app,¬†Cooking Planit.

Serves 4-6

  • 2 cups green cabbage
  • 1/2 cup onions
  • 2 lbs. Russet or baking potatoes
  • 4 tbsp unsalted butter
  • 1/2 cup heavy cream
  • black pepper
  • kosher salt
  • 1 tbsp. extra virgin olive oil

Peel the potatoes and cut into 1 inch cubes. Place in a large pot and cover with cold water by about 1 inch. Place the pot on the stove.

Cut an onion into 1/4 inch dice to measure the indicated amount.

Cut the root end off the head of green cabbage. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips. Cut strips into 1/2 inch pieces to measure the indicated amount.

Turn the heat on high under the pot of potatoes. Proceed with next step as water comes to a boil.

Once water is boiling, cook the potatoes until tender and easily fall apart when pierced with a fork, about [10-15 minutes].

Heat a medium saute pan over medium heat. Add olive oil and warm.

Once oil is warm, add the onions and saute until softened and slightly translucent. Do not brown.

Add the cabbage. Season with salt and pepper and saute until soft and fragrant, about 8-10 minutes. Stir often. Do not brown. Once cabbage is ready, remove from heat and transfer to a clean bowl or platter.

Place butter in a medium microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.

Once butter is melted, stir in heavy cream.

Place the strained potatoes back in the pot and place the pot over medium heat. Cook out excess moisture, stirring often for about 3-5 minutes.

Once potatoes are dried out, remove from heat and use a potato masher or potato ricer to mash the potatoes until smooth.

Once the potatoes are smooth, place back over low heat and pour in about 1/3 of the melted butter and cream mixture. Stir until the liquid is absorbed, then pour in another 1/3 of the mixture.

Continue this process until all the butter and cream mixture is absorbed into the potatoes, then stir in the cabbage and onion mixture. Season with salt and pepper to taste. Remove from heat once mixture is smooth and all ingredients are well incorporated. Cover until ready to serve.

Transfer potatoes colcannon to a serving dish or dinner plates and serve warm!

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Nutrition Information

Potatoes Colcannon

Servings per Recipe: 6

Amount per Serving

Calories:  245

Calories from Fat:  125

Total Fat:  14g

Saturated Fat:  7g

Cholesterol:  34mg

Sodium:  105mg

Carbohydrates:  29g

Dietary Fiber:  3g

Protein:  4g

Sugars:  2g

Vitamin A:  8%

Vitamin C:  63%

Calcium:  4%

Iron:  7%

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