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Colcannon Potatoes

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
  • Total Time
    Prep: 25 min. Cook: 35 min.
  • Makes
    12 servings

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

  • 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.
  • 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.
  • 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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Reviews

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Average Rating:
  • Kasey45
    Mar 19, 2020

    At first I was hesitant, but had to try it. My husband doesn't care for creamed potatoes

  • Mariann
    Mar 16, 2020

    Excellent recipe, thanks for sharing. However long process to make. Prep is much longer than 25 mins and cooking time total is more than 35 mins.

  • Donna
    Mar 8, 2020

    This really sounds delicious to an Irish American woman. We love our potatoes and our cabbage.

  • Cindy
    Mar 17, 2019

    This was a first for me and it was delicious. It was a little thinner than I expected but since I've never had it, I wasn't sure if it was normal or I put a bit too much liquid. I added a bit of shredded cheese to thicken it a bit and the results were fantastic. I'm definitely making this again.

  • annsway1
    Mar 17, 2019

    I always separated the carrots, potatoes and cabbage, but no more, I simply loved this dish with carrots on the side or stirred in. Mother used to fix this all the time but failed to pass the recipe on. I will be fixing it quite often because it is good and fabulous for me!

  • Carol
    Mar 17, 2019

    No comment left

  • OwlTree
    Mar 17, 2019

    Thanks to DNA testing, I found out that I am 23% Irish. (That explains a lot)! This recipe spoke to my Irish ancestry. It is so delicious! I cut the recipe in half and used 2% milk because that is what I had, I will make this often. Meanwhile, Lá Fhéile Pádraig sona!

  • Jennifer
    Mar 17, 2018

    Have been making colcannon for years and even know the words to the song.... yes, there is a song about colcannon. It's nice to see a recipe that actually has bacon in it. If you ever do a search, most don't. Not to criticize, and I realize that a lot of comments are quite old but my Irish blood just boils when I see anyone type St Patty's day.... it's PaDDY... the D's make it masculine, short for Patrick... or more correctly Padraig. Patty is a derivation of the feminine Patricia. Sorry for the rant but they'd never forgive me in County Clare if I didn't say something. Otherwise, excellent recipe and to the person questioning the amount of salt.... considering that potatoes and cabbage are notoriously bland.... yeah, a "lot" of salt is needed.

  • angela32
    Mar 15, 2018

    One of my absolute favorite side dishes!

  • AvidcookGAtoCA
    Feb 27, 2018

    I've been making colcannon for decades and usually just "wing it." When I saw this printed in the Feb/March Simple and Delicious magazine, I decided to actually follow a recipe. I cut the recipe in half since there are just two of us who shouldn't be noshing on high carbs, and I knew leftovers would be deadly to my good intentions. This recipe really delivered on flavor and ease of preparation. I used a bit more butter (added to the milk mixture) and we added salt and pepper to taste at the table. I will be serving this again soon for St. Patrick's Day!Lynne, Taste of Home Volunteer Field Editor

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Summary | 4 Annotations
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
2020/12/01 18:02
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.
2020/12/01 18:03
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.
2020/12/01 18:03
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.
2020/12/01 18:03