Colcannon

Course Side Dish

Cuisine American, Irish-inspired, Southern

Keyword best-colcannon-recipe, Irish-colcannon-recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 306kcal

Peel and cut the potatoes into large even size chunks. Slice cabbage into 3-4 inch strips around 1/2-inch wide.
Place potatoes into a large pot and cover with 1-2 inches of cold water. Season with 1 teaspoon salt.
Bring potatoes to a boil over high heat, then lower to medium-high heat and continue to cook with a lid offset, for 10-12 minutes or until fork tender.
Meanwhile, melt 4 Tbsp butter in a large skillet over medium-high heat. Add the cabbage, green onions and fennel seeds to the melted butter. Sauté over medium-heat stirring occasionally while the potatoes cook, until tender.
To the cabbage add the half and half (or milk), remaining 1 teaspoon salt and black pepper, simmer gently on low for the flavors to blend, around 5-8 minutes.
Drain the potatoes well, and return to the pot, then mash.
To the mashed potatoes add the cabbage and onion mixture. Mix well until fully combined. Taste and adjust salt and pepper to your taste.
Serve immediately garnished with reserved green onion and pats of butter, if desired.

Cabbage: You can make this simple dish using Swiss chard, curly kale or leeks. You could also go Southern and add sautéed collard greens.

Potatoes: In place of russet potatoes, you could use Yukon gold potatoes or white potatoes.

Butter Substitution: You can use bacon drippings in place of butter to cook the cabbage. When doing so, decrease the butter to 1/4 cup.

Protein: You could add crispy bacon or diced ham to the potatoes to make this a one dish meal.

Spice: You could add crushed red pepper flakes to the cabbage for a hint of spice.

Onion: You can swap out the green onions using shallots or sweet onion, instead.

To Peel or Not to Peel: You may opt to leave the potato skins intact, this is personal preference.