Irish Colcannon
Check out a short video of me making the dish here
Spice Profile: black pepper, coriander, dill, garlic, onion, paprika, pink peppercorns, chile flakes, rosemary, smoked paprika
This has become our traditional St. Patrick’s Day recipe - courtesy of Paula at Stock+Spice! Traditional colcannon does not call for much in spice, but what Paula has come up with makes this dish even more flavorful. If you have leftovers, consider adding an egg to the mash and frying up some potato pancakes!
(makes 4-6 servings)
2 lbs potatoes, peeled and cut into quarters
2 tablespoons butter, divided (can substitute olive oil)
½ large onion or a couple shallots sliced
1 small cabbage, or ½ head of a larger cabbage, sliced
½ teaspoon salt (or to taste)
Colcannon Seasoning Packet (2 teaspoons)
4 tablespoons half-and-half or cream, more as needed. Can sub veg broth or chicken broth. (I used 1/4 cup Greek yogurt! ~Josh)
1. Place potatoes in medium pot. Add enough water to cover. Bring to boil and simmer about 12 minutes (or until soft enough to mash).
2. While potatoes are cooking, heat 1 tablespoon butter or olive oil in a large skillet or pot. Add the onion (or shallots) and cook for a minute or two, just to get the onions (or shallots) started. Add the cabbage and salt. Stir a little, then cover and cook for about 5 minutes, checking to make sure the onions (or shallots) and cabbage are not browning much and that there is still a little moisture in the pot (if needed, add a little water from then potatoes as they cook).
3. Once the onions (or shallots) and cabbage have cooked down a bit and are beginning to get tender, remove the lid and add the contents of the seasoning packet. Continue cooking, stirring as needed to scrape any brown bits from the bottom of the pan. If needed, add a little water from the potatoes as they boil to make sure the mixture doesn’t brown too quickly (you can replace the cover if needed, to speed up the cooking).
4. Once potatoes are done and cabbage is nice and tender, drain the potatoes. Add them to the cabbage along with the remaining tablespoon of butter (or olive oil) and half-and-half (or cream or stock). Use a potato masher to mash the potatoes and incorporate them thoroughly into the cabbage. If the mixture is too dry, add a little more cream or broth (or even a little water). Taste and add more salt if needed. Serve immediately.
