Imported from the web

Irish Potatoes and Cabbage (Colcannon)

Name: Irish Potatoes and Cabbage (Colcannon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: European
Ingredients: 2 lb Floury potatoes (Peeled and cubed; Russet or Yukon Gold are suggested in the source.); 12.5 oz Cabbage (Finely sliced; green, white, or savoy cabbage may be used, or kale as a variation.); 1 Onion (Medium; finely chopped.); 4 tbsp Butter (Salted or unsalted; divided (1 tbsp for the cabbage, 2 tbsp for the mash, 1 tbsp to finish).); 0.5 cup Heavy cream; 3 Scallions (Sliced; use 2 in the mash and reserve 1 for garnish.); 0.5 cup Cheddar (Shredded.); Fine sea salt (Some for the potato cooking water; add more to taste.); Black pepper (Freshly ground, to taste.); Chives (Small bunch; chop, using most in the mash and reserving some for garnish.)

Imported by Murray West on SeeMeCook

A comforting Irish side dish of creamy mashed potatoes folded with tender cabbage and onion, cheddar, and scallions. Finished with melting butter and fresh chives.

4 servings45 minEuropean

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Ingredients

2 lb Floury potatoes (Peeled and cubed; Russet or Yukon Gold are suggested in the source.)
12.5 oz Cabbage (Finely sliced; green, white, or savoy cabbage may be used, or kale as a variation.)
1 Onion (Medium; finely chopped.)
4 tbsp Butter (Salted or unsalted; divided (1 tbsp for the cabbage, 2 tbsp for the mash, 1 tbsp to finish).)
0.5 cup Heavy cream
3 Scallions (Sliced; use 2 in the mash and reserve 1 for garnish.)
0.5 cup Cheddar (Shredded.)
Fine sea salt (Some for the potato cooking water; add more to taste.)
Black pepper (Freshly ground, to taste.)
Chives (Small bunch; chop, using most in the mash and reserving some for garnish.)

Steps

1
Peel and cube the potatoes. Put them in a large pot, cover with cold water, and add salt. Bring to a boil and cook for about 20 minutes, until fork-tender.
2
While the potatoes cook, finely slice the cabbage and finely chop the onion, keeping them separate.
3
Heat 1 tablespoon of butter in a large pan. Add the onion and cook for about 3 minutes, until translucent.
4
Add the sliced cabbage to the pan and stir well. Cook for about 10 minutes, stirring often, until tender and slightly golden.
5
Drain the potatoes well. Mash them while hot, adding the cream and 2 tablespoons of butter.
6
Season the mash with salt and freshly ground black pepper to taste.
7
Fold in the cooked cabbage and onion, 2 sliced scallions, the shredded cheddar, and most of the chopped chives.
8
Transfer the colcannon to a serving bowl. Place the remaining 1 tablespoon of butter in small knobs on top and let it melt.
9
Sprinkle with the reserved scallions and chives, and serve immediately.

Notes

Can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave; add a splash of milk or cream if needed to restore creaminess. Freezing is not recommended because the potato texture may become grainy. Traditionally served alongside roasted meats, corned beef, stews, baked brats, or bangers.