Colcannon Potatoes
You can never have too many potatoes
Served alongside Irish Soda Bread and my Guinness Beef Stew, this Colcannon Potato recipe completes the perfect Saint Patrick’s Day trifecta. Yes, the stew has potatoes, too—but sometimes you just can’t get enough. Colcannon (pronounced “cole-cannon”) is basically cabbage and mashed potatoes with leek and onion. Don’t be fooled by its simplicity—it’s so flavorful and so good.
Irish Oysters
Native oysters have a looong history in Ireland. People have been eating them for over 4,000 years, with the first oyster farms appearing in the 15th century. That’s a long time! Oysters along the Irish coast also served as a source of free food during the Great Famine in 1879.
In addition to their cultural and historical importance, oysters have two other big things going for them: they’re absolutely delicious, and they’re good for you, too! They’re full of vitamins and trace minerals that we need in our diets. So let’s go beyond our corned beef comfort zone!
Guinness and Oysters: A match made in…, well, this one is all thanks to my friend Terri!
If you follow me online, you will have heard about my friend, Terri Milligan. We have a long history together, and she’s a treasure (not to mention a talented chef). I love going over recipes with her, and honestly, if I have any questions about anything, Terri’s my go-to! In this Guinness-themed oyster recipe, Terri tosses together crispy bacon and julienned cabbage for the perfect fresh, savory garnish. She uses the Guinness to liven up a traditional hollandaise sauce that tops them off. You won’t believe how easy these are to make at home. And in my experience, anything that Terri touches is gold!
I blame Ireland for this dish
It all started after my first trip to Ireland. Colcannon was a revelation for me. I took one bite and thought, I just don’t understand the bad rep people give Irish food. I honestly still can’t believe it took a trip across the ocean to discover this dish—everyone, everywhere should be making it at home. On the other hand, that’s one of the best things about travel: you get the opportunity to try things you’ve never tried before.
Colcannon is now one of my family’s favorite recipes
I took a break from this dish when my kids were little but now that my kids are all grown up and back on board with cabbage, Colcannon is on heavy rotation again. I make this dish all the time now. The earthy, savory smell and the rich flavor just took me right back to Ireland.
Don't skip the bacon for your colcannon recipe!
And no one is going to get upset if you add a little bit more... except maybe your vegetarian friends. If they’re around, just serve the bacon on the side. Either way, colcannon potatoes are chock full of flavor.
Colcannon Potato Recipe
Ingredients
- 1 medium head green cabbage (about 2 pounds), shredded
- 4 pounds medium potatoes (about 8), peeled and quartered
- 2 cups whole milk
- ½ cup chopped green onions
- ½ small leek (roots removed, tender white and green parts washed and chopped)
- 1½ teaspoons salt
- ½ teaspoon pepper
- 6 tablespoons unsalted butter, melted
- 3 tablespoons minced Italian parsley
- 5 pieces of cooked bacon, crumbled
Instructions
- In a large pot, bring 4 cups of water to a boil. Add the shredded cabbage. Reduce heat and simmer, covered, until the cabbage is tender (about 10 minutes). Drain, reserving the cooking liquid. Place the cabbage in a bowl and cover with plastic wrap or foil to retain its heat.
- Place the potatoes into the same pot you used for the cabbage. Add the reserved cabbage liquid, adding more water if needed to cover the potatoes. Bring to a boil, then reduce heat and cook uncovered until the potatoes are tender (about 20 minutes).
- While the potatoes are cooking, combine the milk, green onions, leeks, salt, and pepper in a small pot. Bring this mixture to a boil—but be careful not to overheat it or the milk will boil over! As soon as it comes to a boil, remove from heat.
- Drain the potatoes. Transfer to a large bowl and mash with a potato masher. Add the milk mixture.If you have a lot of motivation or muscle, feel free to mix by hand with a wooden spoon. Otherwise, simply use a hand mixer to beat until blended. Stir in the reserved cabbage, melted butter, and parsley. Transfer your colcannon into a serving bowl and top with the crumbled bacon if desired.