Chef's Creamy Irish Colcannon Recipe Offers a Twist on Tradition (7 Ingredients) by Chef Gigi
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St. Patrick's Day offers so many fun recipes to make. But what's a St. Patrick's Day celebration – or dinner, for that matter – without a potato dish?
Colcannon is a traditional Irish side dish recipe made with russet potatoes, cabbage or kale. But why not kick it up a notch by using sweet Yukon potatoes and fancy savoy or napa cabbage instead of kale? Sounds good, right? It is!
This easy colcannon Irish recipe starts with buttery Yukon gold potatoes that are cooked until tender. The low-sodium potatoes are mashed, then cooked leeks, garlic, cabbage, whole milk and heavy cream are added. The result is an amazingly creamy gluten-free colcannon that's perfect to serve with any meal.
Colcannon is a word derived from the Gaelic term cal ceannann, which means "white-headed cabbage." During the 17th and 18th century in Ireland, potatoes, cabbage and leeks were considered "foods on the common man," according to the Farmer's Almanac.
If you have any corned beef, it's great stirred into this creamy Irish potato dish. Now that's a complete and comforting dinner!
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Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Ingredients
- 2 pounds Yukon Gold potatoes
- 6 tablespoons salted butter (divided)
- 2 leeks, white and pale-green parts only, sliced in half lengthwise, rinsed of sand and thinly sliced crosswise
- 2 garlic cloves, peeled and thinly sliced
- 1/4 of large napa or savoy cabbage, sliced thin (divided)
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 - 3 green onions, sliced (for garnish)
Helpful Products
- Irish Cookbooks
- Soup Pot
- Potato Masher
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Salt and Pepper
- Airtight Containers
- Pepper Grinder
- Saucepans
Recipe Notes
- The green onion garnish is optional, but it adds a nice pop of color.
- Add in some shredded corned beef to make this a complete Irish meal.
- Store leftovers in an airtight container in the refrigerator.
Here's how to make it:
- Cover potatoes with room temperature water in a large pot and season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30 to 40 minutes. Drain, let cool slightly and peel or leave peels on if you wish. Smash and allow steam to escape.
- Meanwhile, melt 4 tablespoons of the butter in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, 8 to 10 minutes. Add garlic, frequently stirring, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer.
- Add 1 cup of the cabbage and cook until wilted. Add milk and cream and bring to a simmer. Add potatoes and the remaining 1 cup of cabbage, then coarsely mash with a potato masher. Season with salt and pepper. Place in a serving dish, top with a large pat of salted butter and garnish with chopped green onions.
Nutrition Facts Per Serving
Calories: 154
Total Fat: 11.5g
Saturated Fat: 7.2g
Cholesterol: 33mg
Sodium: 80mg
Total Carbohydrate: 12.2g
Dietary Fiber: 1.1g
Total Sugars: 2g
Protein: 2g
Vitamin D: 14mcg
Calcium: 46mg
Iron: 1mg
Potassium: 262mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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