This recipe, which is simply creamy mashed potatoes and cabbage, is a Irish dish called colcannon. Colcannon comes from the Gaelic word that means “white-headed cabbage.” The ingredients are so simple but hearty, its a dish created from the humble people in the 17th century with easily accessible ingredients.
Cabbage is a perfect crunchy veggie next to the creamed potatoes, but kale can be substituted. Leeks can also swap out the shallots.
Serve in place of mashed potatoes, with meatloaf, salmon, roast chicken or a robust gravy stew.
Serves 4-6
Prep Time7 minsCook Time50 minsTotal Time57 mins
INGREDIENTS
10 Med-large Yellow potatoes, or Yukon gold, rinsed Red or russet can be substituted, but yellow tend to be creamier
3 Garlic, peeled and minced
2 Large shallots, halved and slicedLeeks can be substituted, mostly white part, halved and sliced
4 cups Cabbage, outer leavers peeled away, halved and thinly slicedKale can be substituted, stems removed and torn into large pieces
1 cup Milk
½ cup Yogurt Heavy cream or half and half can be substituted
2 Scallions, slicedOptional
6 tbsp Butter, divided in half
Salt and pepper to taste
DIRECTIONS
1Place potatoes into a medium pot, and add enough water to cover and a sprinkle of salt. Bring water to a boil.
Reduce heat, bringing water to a simmer, allow potatoes to cook for 30-40 minutes. Until potatoes are cooked thru.
Drain water, let potatoes cool slightly and peel. Place back in pot.
2While potatoes are simmering, melt half of the butter in a large saucepan or dutch oven. Add shallots and cook until soft and translucent, about 5-8 minutes.
Add garlic and continue to cook, for about 3 minutes. Don’t let garlic burn.
Next add cabbage and let it slightly wilt.
Add milk and bring mixture to a low simmer.
3Slightly mash peeled potatoes with 1/2 cup of yogurt or cream and butter. Potatoes can be slightly chunky.
4Add to cabbage mixture, the mashed potatoes. Stir together and generously salt and grinds of pepper.
Serve with scallions sprinkled on top.
Enjoy!
Ingredients
10 Med-large Yellow potatoes, or Yukon gold, rinsed Red or russet can be substituted, but yellow tend to be creamier
3 Garlic, peeled and minced
2 Large shallots, halved and slicedLeeks can be substituted, mostly white part, halved and sliced
4 cups Cabbage, outer leavers peeled away, halved and thinly slicedKale can be substituted, stems removed and torn into large pieces
1 cup Milk
½ cup Yogurt Heavy cream or half and half can be substituted
2 Scallions, slicedOptional
6 tbsp Butter, divided in half
Salt and pepper to taste
Directions
1Place potatoes into a medium pot, and add enough water to cover and a sprinkle of salt. Bring water to a boil.
Reduce heat, bringing water to a simmer, allow potatoes to cook for 30-40 minutes. Until potatoes are cooked thru.
Drain water, let potatoes cool slightly and peel. Place back in pot.
2While potatoes are simmering, melt half of the butter in a large saucepan or dutch oven. Add shallots and cook until soft and translucent, about 5-8 minutes.
Add garlic and continue to cook, for about 3 minutes. Don’t let garlic burn.
Next add cabbage and let it slightly wilt.
Add milk and bring mixture to a low simmer.
3Slightly mash peeled potatoes with 1/2 cup of yogurt or cream and butter. Potatoes can be slightly chunky.
4Add to cabbage mixture, the mashed potatoes. Stir together and generously salt and grinds of pepper.
Serve with scallions sprinkled on top.
Enjoy!
Mashed Potatoes + Cabbage & Shallots
Fish Food