St. Patrick’s Day Recipes: Colcannon
Perhaps my favorite St. Patrick’s Day food is the tasty Irish potato dish, called Colcannon. This yummy mixture of potatoes, cabbage, milk, and onion is good anytime of year, but it goes particularly will with corned beef. Plus, it’s a nice hearty dish to eat after marching in a chilly St. Patrick’s Day parade.
Colcannon
2 lbs. cabbage, shredded
2 cups water
4 lbs. potatoes, peeled and quartered
2 cups milk
1 cup chopped green onions
Salt and coarsely-ground pepper to taste
1/4 cup butter
Minced parsely as garnish
In a large saucepan, bring the cabbage and water to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until the cabbage is tender. Drain, reserving the cooking liquid. Keep cabbage warm. Place cooking liquid and potatoes in a larges saucepan. Add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until the potatoes are tender. Drain and keep warm.
In a small pan, bring the milk and onions to a boil. Remove from the heat. In a large mixing bowl, mash the potatoes. Add the milk mixture and beat until blended. Add cabbage, salt and pepper. Beat until blended. Top with melted butter and parsley.
Makes 12-16 servings.
Tags: colcannon, St. Patrick's DayRelated Stories
POSTED IN: Recipes, St. Patrick's Day
3 opinions for St. Patrick’s Day Recipes: Colcannon
Eileen
Feb 12, 2008 at 4:35 am
I’d like to try this interesting recipe. Wondering first of all, how to pronounce the dish! Also, does the cabbage ever get added to the potato mixture? I’m not seeing it on the recipe. Please clarify and thanks so much. E
Sandy Mitchell
Feb 12, 2008 at 9:12 am
Hi Eileen:
Thanks for reading All Holiday Cafe and for pointing out my omission. (oops!) I’ve amended the recipe. …and you pronounce it: Cole-Con-Un. ~Sandy
St. Patrick’s Day Recipes: Corned Beef and Cabbage
Feb 25, 2008 at 11:08 am
[…] beef. This video walked you through the process of preparing your own festive meal. Serve it with Colcannan, Irish potatoes and cabbage, and a pint of […]
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