Traditional Buttery, Creamy Colcannon

What is Colcannon? It’s a creamy, buttery traditional Irish side made with mashed potatoe and cabbage that tastes killer with a plate of corned beef.

3 lb potatoes
2 sticks butter (yes, 2)
1 1/4 cups warm milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 lb cooked bacon chopped into small pieces
4 scallions finely chopped
Chopped fresh parsley

Steam the potatoes in skins for 30 minutes. Peel potatoes and then chop a little before mashing. Mash until all the lumps are gone.  Add 1 stick of butter in pieces. Gradually add warm milk and as you continue stirring. Season with a little black pepper.

Boil cabbage in unsalted water until it turns dark in color. Add 2 tbl of butter and cover with a lid for 2 minutes. Drain thoroughly and then return to the pan. Chop into small pieces.

Add cabbage, scallions, and bacon to mashed potatoes and stir to mix.

Serve on plates and make a small indentation where you can add 1 tablespoon of butter to each. Then sprinkle with parsley and serve with corned beef!

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Author: Heather Zachariah

Former Art Director for Home Magazine, Heather Leahy Zachariah, left her career in publishing after baby number number one. She now works from home as a freelance graphic designer and a chauffeur to her 3 busy kids. "Working on TipsFromTown has been a wonderful outlet for me. It renewed my love of publishing where I can design colorful, enticing pages online and allows me to share the things I love about being a mom." Heather grew up in Shaker Heights, Ohio, a place that still is near and dear to her. " After living in Brooklyn for 18 years and studying Graphic Design at Pratt Institute, she now lives in the Jersey burbs. "I love living so close to NYC, but in my heart, I'm an Ohio girl."


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