Colcannon Recipe

Servings: servings (6 cups total)

Calories: 433cal

Peel (and chop if you wish for faster cooking) the potatoes and place in a stock pot with enough water to cover them. Bring to a boil over medium-high and cover the pot. Cook until potatoes are fork tender, about 15-25 minutes, depending on the size of the potatoes.
3 pounds Russet potatoes
Meanwhile, in a skillet, melt 1 tablespoon of the butter and add the garlic. Sauté for a few seconds then add the cabbage, kale, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt. Sauté until vegetables are tender, about 5 minutes.
2 teaspoons minced garlic, 3 cups chopped cabbage, 3 cups chopped kale
When potatoes are done, drain off the water and mash with a potato masher.
Add remaining 5 tablespoons of butter, heavy cream, remaining 1/2 teaspoon of garlic powder, and remaining 1/2 teaspoon of salt. Use an electric hand mixer to blend the potato mixture until creamy.
1 cup heavy whipping cream
Stir in the chopped green onions and the sautéed vegetable mixture until well combined.
1/2 cup chopped green onions
Optional for serving - place in a serving bowl and make a small well in the center. Add a couple tablespoons of butter.

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We used a mixture of cabbage and kale, though you can certainly use strictly one or the other if preferred. The size that you chop your cabbage and kale is a personal preference. Some like large chunks, while others prefer smaller pieces. Cut them however you like.
If you prefer to use salted butter for this recipe, you can omit the salt listed in the ingredients. You may need to season to taste when the potatoes are done.
It’s important to note that traditional Colcannon is generally made up of potatoes, cabbage/kale, butter, and milk. Chef Antoine has adapted his version with a small amount of garlic flavor, which is completely optional. Feel free to omit the minced garlic and garlic powder if preferred.

Course: Side Dish

Cuisine: American, Irish

Prep Time20

Cook Time30

Total Time50