2 lb red potatoes, cut into large chunks
3/4 cup milk
3/4 tsp salt
6 Tbl Irish Butter like Kerrygold, plus additional melted butter if desired
1/2 cup chopped onion
1/2 oz Spud Spice
6 cups finely shredded green cabbage (or one 10-oz. pkg.)
1 cup (about 4 ozs.) shredded white Irish cheese like Kerrygold Dubliner or Blarney Castle
Freshly ground pepper to taste

Colcannon is the ultimate in Irish comfort food. Potatoes and cabbage combine with Irish butter and cheese for a warm, satisfying side.

Adapted from Deidre Cronin’s Traditional Irish Colcannon in The Advocate


1.Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt.
2.Stir the Spud Spice into the warm potatoes.
3.While potatoes are cooking, melt butter in a large skillet. Add onion; cook 10 minutes, stirring occasionally, until very soft. Add cabbage; cook and stir for 5 minutes more or until very soft. Stir cabbage mixture and cheese into hot potatoes and season with pepper.
4.Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired.

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