Yield
6 servings
Time
1 hour 10 minutes
These traditional Irish mashed potatoes (called colcannon) are made with cooked cabbage, creamy potatoes, milk, and green onion, then topped with crumbled bacon.
‣ 1/2 head cabbage, roughly chopped ‣ 8 cup water, divided ‣ 6 medium russet potatoes, peeled and quartered ‣ 1 cup whole milk ‣ 1/2 cup green onion, chopped ‣ 1 teaspoon salt ‣ 1 pinch black pepper ‣ 2 tablespoon salted butter, plus more for garnish (optional) ‣ cooked and crumbled bacon, for garnish (optional) ‣ fresh chopped parsley, for garnish (optional)
1
First, cook cabbage in a large pot with a few cups of water. Drain the cabbage, but reserve the water it cooked in. Place cabbage in a bowl, cover, and set aside, ideally in a place where the cabbage will stay warm.
2
Place potatoes in a large pot. Pour in the cabbage water, then fill the rest of the pot with fresh water until the tops of the potatoes are covered. Cook potatoes until tender.
3
While potatoes cook, add milk, green onions, and seasonings to a small saucepan. Bring to a boil and let cook for about 20-30 seconds, then remove from heat.
4
Once the potatoes are cooked, mash them to whatever consistency you like.
5
Add in the cooked cabbage and milk mixture. Gently stir everything together.
6
Toss in the butter, then stir until everything is combined.