Savory Buttered Potatoes Colcannon Recipe

Colcannon Mashed Potatoes Recipe on http://www.theculinarylife.com– Have you ever tried a potatoes colcannon recipe? SO GOOD. –

It’s Saint Patrick’s Day week, so I’m keeping with the theme. Besides, a lot of you probably still have half a head of cabbage hiding in your crisper, just begging to be used lest it turn into a science experiment. Why not make colcannon mashed potatoes? Growing up, I wasn’t a big cabbage fan myself, but when I was younger, you could mix anything with mashed potatoes and I’d have probably eaten it. (Sidenote: my favorite mashed potatoes recipe were always made with sweet potatoes – pure gold to a kid!)

This colcannon recipe is super simple and is actually a decent way to sneak veggies into the food of a kid or overly stubborn adult. I know some of-age folks who still won’t eat their greens, so when I invite them over for dinner the gloves come off as far as what’s in where. I’m not above hiding kale in a blended soup, and I sure as hell don’t have a problem with stuffing cabbage in my mashed potatoes. I’m also too lazy to peel my potatoes, so anyone who eats at my house get a double-shot of nutrients. Yay.

Colcannon Mashed Potatoes Recipe
 
Author: 
Recipe type: Side Dishes
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
This savory mashed potatoes colcannon recipe is perfect for Saint Patricks Day. Rich and creamy, it can be eaten with corned beef or a thick grilled steak.
Ingredients
  • 6 large russet potatoes, cut into cubes (peeled or not)
  • 4 tablespoons extra virgin olive oil
  • 1 onion, chopped coarsely
  • 4 cloves of garlic, minced
  • 1/2 head of cabbage, chopped into about 2″ x 1/2″ strips
  • 1/2 cup milk of your choice (soy or cow’s milk, I used soy)
  • 1/3 cup butter or margarine
  • Salt and pepper
Instructions
  1. Heat a large pot of boiling water and set potato cubes to boil for 15 minutes, or until they are fork-tender. While potatoes are boiling, heat olive oil in a large saucepan over medium heat. Once the oil starts to shimmer, add in onions and cook for a minute, then add in garlic. Cook until onion are soft, about 4 minutes. Add in cabbage and cook for about 5 minutes, or until wilted and soft.
  2. Once the potatoes are soft, mash them up with milk and butter until they are fairly smooth. Add in cabbage mixture and smash a bit more – you don’t want to mash the cabbage completely, but you do want it slightly macerated. Season with salt and pepper and serve with your favorite St. Pat’s Day dish.

 

Tweet Facebook Pin It

Footer-mockup3

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Comments from other ninjas:

  1. Stephanie Manley says

    Colcannon is one of my favorites. I am going to have to try them with leeks the next time I make them. I really think colcannon isn’t as well known as it should be.
    .-= Check out Stephanie Manley

Trackbacks

  1. […] each chop topped with a few whole cloves of garlic, some colcannon mashed potatoes and a salad. Drizzle absolutely everything with the juices from the pan – this stuff is […]

  2. […] At this point your pork shoulder roast should be nearly spoonably tender, with a crispy layer or crackled skin along the top. To serve, remove the skin in one big piece and break the meat of the roast into pieces with a couple of forks. Serve on warmed plates with a chunk of crackled skin and your favorite mashed potatoes recipe. […]

  3. […] At this point your pork shoulder roast should be nearly spoonably tender, with a crispy layer or crackled skin along the top. To serve, remove the skin in one big piece and break the meat of the roast into pieces with a couple of forks. Serve on warmed plates with a chunk of crackled skin and your favorite mashed potatoes recipe. […]