The Pioneer Woman Tasty Kitchen
Profile Photo

Colcannon

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Traditional Irish potatoes.

Ingredients

  • 5 pounds Russet Potatoes
  • 1 head Green Cabbage Shredded
  • 8 Tablespoons Unsalted Butter, Divided, Plus More To Serve
  • 1-½ cup Milk
  • Salt And Pepper, to taste

Preparation

In a small saucepan or kettle, boil some water, about 2 cups.

Peel and cube potatoes. Add to a large pot of salted water and boil, cooking until the potatoes are fork tender.

While the potatoes are cooking, add cabbage to a large saute pan. Pour boiling water over the cabbage until it is just covered. Turn heat on medium-low and stir cabbage for 3 to 4 minutes, until cabbage has turned a darker green and just wilted. Err on the side of under-cooking versus overcooking the cabbage. Drain cabbage very well in a colander, return to saute pan and add 2 tablespoons of butter. Set aside while butter melts.

Drain potatoes in a colander and return to pot. Add milk and the remaining 6 tablespoons of butter and mash potatoes using a potato masher, not a mixer! Stir until combined. Add cabbage and stir until well combined. Salt and pepper to taste.

Spoon into your serving dish and make a well. Place a dab of butter inside the well and serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Crispy Breakfast Potatoes
Profile Photo by Jennifer Kimbrell in Sides
The most crisp and easy breakfast potatoes. Golden brown, salty, crunchy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Sweet Potato and Pecan Gratin
Profile Photo by Riley - My Daily Morsel in Sides
Cheesy Parmesan and sweet potato gratin topped with buttery cinnamon and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Loaded Potaffles
Profile Photo by Ruth @ aveggiegoodday in Sides
An ingenious and delicious way to use leftover mashed potatoes.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Roasted Garlic and Gorgonzola Hasselback Potatoes with Brown Butter and Pomegranate Reduction
Profile Photo by Bonnie in Sides
With roasted garlic, Gorgonzola, brown butter, walnuts and a pomegranate balsamic...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


Gruyere Twice-Baked Potatoes with Mushrooms, Caramelized Onion and Bacon
Profile Photo by Justine Sulia (Cooking and Beer) in Sides
The perfect side dish to serve this holiday season: Gruyere Twice...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy