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Last minute St. Patrick's Day Recipe: Traditional Irish Colcannon Mash

Typically Americans don't eat a lot of cabbage. Green cabbage is a good source of Vitamin C and calcium. Here is a great way to incorporate it into your mashed potatoes.

Hey, the green bit extends to food, too. Here's a St. Patrick's Day recipe:

Traditional Irish Colcannon Mash

Are you looking for some Irish cuisine to add to your St. Patrick's Day's Party. It's really nothing fancy but simple comfort food. Since my family loves mashed potatoes, we chose to make Colcannon.

Colcannon has a quaint history to it. Charms were wrapped in white paper and stirred into the final product. The charms consisted of a thimble, a ring, a button, a miniature horseshoe and a silver sixpence. Whoever got a charm would know their future such as the ring for marriage, the horseshoe for good luck, the sixpence for wealth, the thimble for spinsterhood and the button for bachelorhood.

Colcannon is a very simple recipe of mashed potatoes mixed with green cabbage and green onions. Simple. Easy. Delicious. Since mutton chops are not common in America, we served our Colcannon with Southern style breaded pork chops.

Your neighborhood supermarket undoubtedly has an abundance of fresh Colcannon mash ingredients on hand for this recipe.

Colcannon

3 lbs. of russet potatoes

½ head of green cabbage, cored and chopped into 1” pieces

1 cup of milk

1 stick of butter (1/2 cup) cut into thirds

5 green onions, chopped

Salt & pepper to taste

Garnish with chives

Peel and cut potatoes into 2” chunks. Place in a large saucepan and cover with cold water until potatoes are under at least an inch of water. Boil until tender, about 15 minutes.

While potatoes are cooking, in a separate saucepan add the cabbage and cover with water. Boil until cabbage is tender, about 10-12 minutes. Drain well and place cabbage back into saucepan with 1/3 of the butter. Cover and set aside but not on the burner.

Once the potatoes are done, drain well and put back into the saucepan. Over low heat, allow the cooked potatoes to dry out then add the milk and 1/3 of the butter. Do not stir until butter has melted and milk is warm. Mash potatoes with a potato masher thoroughly into the butter/milk mixture. Do not use a mixer or a ricer. Russet potatoes will turn gluey if using anything other than a potato masher. Stir in the cooked cabbage and the green onions. Salt and pepper to taste. Make a well in the center of the mound of potatoes and add the remaining butter. Garnish with chopped chives.

Serves 4.

Kelley Baird Springer March 25, 2012 at 02:33 AM
Oh, I have to try this....I love potatoes and cabbage! Sounds great! Thanks for sharing!
Sharon Swanepoel March 25, 2012 at 03:50 PM
Yep, I kind of like Irish food too. I'm also going to try this one next time I make Irish Stew!

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