Colcannon- Irish Potato & Cabbage dish

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

cabbage

🥗Healthier: kale

💰Cheaper: savoy cabbage

Kale adds nutrients while savoy cabbage is often less expensive.

green onions

🥗Healthier: chives

💰Cheaper: leeks

Chives provide a similar flavor with fewer calories.

Peel and cube 3 large potatoes.

Bring the potatoes to a boil in salted water.

Once boiling, remove the lid and add more salt.

Chop about 1/3 cup of onion and 1 large clove of garlic.

In a separate pan, melt butter and sauté the chopped onion and garlic until soft.

Add less than half of a small head of cabbage to the pan with the onions and garlic.

Cover the pan with a lid to steam the cabbage until slightly underdone, ensuring it retains some texture.

Season the cabbage with salt and pepper while cooking.

Check the cabbage for doneness by tasting it; it should have some texture and flavor from the butter and garlic.

Once the potatoes are fork-tender, drain them and return them to the pot over medium heat to evaporate excess water.

Add 1/4 cup of half and half and 1/4 cup of buttermilk to the potatoes, along with 3 tablespoons of butter.

Mash the potatoes until fluffy and creamy, adding salt and pepper to taste.

Add the sautéed cabbage to the mashed potatoes and mix well.

Transfer the colcannon to a serving dish, creating a well in the center.

Add 2 more tablespoons of butter to the center of the colcannon and let it melt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens