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Side Dishes


Colcannon Potatoes


1 medium head cabbage (about 2 pounds), shredded
2 cups water
4 pounds potatoes, peeled and quartered
2 cups milk
1 cup chopped green onions
1½ teaspoons salt
½ teaspoon coarsely ground black pepper
¼ cup butter, melted
4 slices cooked bacon, crumbled
1 Tablespoon minced fresh parsley

In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.

Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15 to 17 minutes or until tender. Drain and keep warm.

In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley.

Makes 12 servings.