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Colcannon Potatoes

Total Time

Prep: 25 min. Cook: 35 min.

Makes

12 servings

Every Irish family has its own colcannon recipe, since it's a 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
Colcannon Potatoes Recipe photo by Taste of Home

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

  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 cabbage warm in separate dish.
  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.

Nutrition 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.

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