Best 14 Irish Colcannon Recipes

EASY IRISH COLCANNON

Steps:

• Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
• Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

IRISH COLCANNON (CREAMY POTATOES AND CABBAGE)

Steps:

• Strip outer leaves from cabbage.
• Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
• Reduce heat and simmer until crisp-tender, about 5-10 minutes.
• Drain well.
• (opt.) Liquefy in blender.
• Boil potatoes in a separate kettle, covered with water, until tender.
• In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
• Mash potatoes then season with salt, pepper and mace.
• Mix in the onions and milk.
• Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
• Pour into a deep warmed dish.
• Dab with butter or margarine.
• NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
• OPTION: Substitute ground nutmeg for mace.

COLCANNON IRISH POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes., Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.

COLCANNON (IRISH POTATO SALAD)

Steps:

• Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.
• Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.
• Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

IRISH COLCANNON (WINTER VEGETABLE CASSEROLE)

Steps:

• Cook the potatoes and parsnips in water until tender.
• While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
• Next, cook the kale or cabbage and have warm and well chopped.
• Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
• Add the cooked leeks and milk (be careful not to break down the leeks too much).
• Finally, blend in the kale or cabbage and butter.
• The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
• Garnish with parsley.
• Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
• Drain vegetables, blend with milk and margarine as above and garnish with parsley.

IRISH MASHED POTATOES (COLCANNON)

Steps:

• Cook potatoes in water until tender.
• Drain.
• While potatoes are cooking; Melt butter in large skillet.
• Add chopped onion and cook for 5 minutes.
• Stir in kale and cook 5 more minutes.
• Remove from heat.
• Mash potatoes, milk, sour cream, salt and pepper with mixer.
• Stir in kale mixture.

IRISH COLCANNON

Steps:

• Scrub and cut the potatoes into quarters, and place in a large pot of water. Bring to a boil, and cook until potatoes are tender.
• Place the cabbage, onion and water in a large pot and turn heat on to high. When the water starts to boil and sizzle (about a minute), cover the pot with a lid and reduce heat to low, and cook for about 8 minutes until they are tender, not mushy.
• Using a potato ricer, press the potato into the pot of cabbage and onion until all of the potato pieces have been pressed (remove the skins between pressings). Add the butter, cream, salt and pepper and gently mix until it is thoroughly combined. Taste to see if any more seasoning is necessary.
• Serve warm. If desired, wrap the "coin, ring, and button" in some paper to tuck under the colcannon (you don't want your guests to choke)!

CHEAP IRISH COLCANNON

Steps:

• Place the cabbage and broccoli in a saucepan, and fill with just enough water to cover the vegetables. Cover, and bring the water to a boil over high heat. Reduce the heat to medium, and simmer until vegetables are tender, about 5 minutes; drain.
• Stir in the prepared mashed potatoes, butter, garlic salt, and black pepper.

IRISH VEGETARIAN COLCANNON

Steps:

• Boil the potatoes until tender (20-30 minutes).
• Remove potatoes from water and save 1 cup of the liquid.
• Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
• While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.
• Add savoy cabbage and 1/2 cup water.
• Cover and cook until the cabbage is tender.
• Heat oven to 350F degrees.
• In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.
• Mix everything together, Season well.
• Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.

COLCANNON (IRISH WINTER VEGETABLE CASSEROLE)

Steps:

• Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.

TRADITIONAL IRISH COLCANNON

Steps:

• 1. Peel the potatoes and cut into sixths. Place in a large pot of generously salted water and bring to a boil. Simmer until the potatoes are tender, then drain. Return the potatoes to the pot off the heat, cover with a clean tea towel and allow to sit for 5 minutes (this helps to dry out the potatoes, resulting in a fluffier mash).
• 2. While the potatoes cook, remove the tough center ribs of the kale and finely chop the leaves. Melt 2 Tbsp. of the butter in a large frying pan over medium heat. Add in the chopped kale and cook for about 10 minutes until softened. Remove from the heat and set aside.
• 3. Place the milk and remaining 4 Tbsp. butter in a small saucepan over a medium heat, or in a glass measuring cup in the microwave, until the butter has melted. Mash the potatoes with a potato masher, then pour in the hot milk mixture and beat with an electric mixer until fluffy and light.
• 4. Stir in the cooked kale and some salt and pepper. Transfer the colcannon to a serving bowl, make a small well in the top and add in a pat of butter.

COLCANNON - TRADITIONAL IRISH DISH

Steps:

• 1. Peel and cut potatoes and boil until tender, about 20 minutes. Meanwhile, wash and shred the cabbage and cook it in boiling water for about 10 minutes until tender. Drain and mash the potatoes, drain the cabbage.
• 2. Melt the butter in a large pan. Add the cabbage and stir in chopped green onion. Cook for about 1 minute.
• 3. Combine the cabbage mixture with the mashed potato. Add enough warm milk to make it creamy. Season with pepper. Serve it garnished with a little chopped parsley. I always add a knob of butter too and let it melt over the top!!!

IRISH COLCANNON WITH SPRING ONIONS AND LEEKS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, place cabbage in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender., Drain potatoes; mash with milk, salt and pepper. Set aside. In a large skillet, saute onions and leek in butter until tender. Drain cabbage; add to skillet with potato mixture. Heat through; sprinkle with parsley.

IRISH COLCANNON

Steps:

• 1. 1. Chop Onions, mix with milk and heat until tender, near boiling, set aside to infuse.
• 2. 2. Boil whole potatoes in jackets until tender, leave in hot water off the heat until you get your cabbage cooking.
• 3. 3. Remove outer leaves from cabbage, rinse, cut in quarters, remove core. Slice the quarters into narrow strips. Place in skillet with 3-4 Tbsp butter, salt and pepper, cover. Cook over medium heat until it JUST starts to brown. Stir occasionally. OR You can boil and drain the cabbage if you rather.
• 4. 4. Remove potato skins, discard. Place whole peeled potatoes in large bowl(use stand mixer if you have one). Beat while still hot, with as much of the milk, and the onions as it takes to make them fluffy. Add butter, salt and pepper to taste and the cooked cabbage. Blend until well mixed. Move to serving dish, top with about two tablespoons butter. Serve with any meat, such as corned beef brisket or roast beef.
• 5. Leftovers can be shaped into patties and fried for breakfast, then, it's called Boxty.