We've got one last Irish-y sort of thing for you to add to your St. Patrick's Day menu, the idea being that instead of making the cabbage and potatoes in our scrumptious Corned Beef and Cabbage recipe, you could opt for this delicious mix of the two.  Colcannon is an age-old Irish tradition and we've become believers.  This is lovely stuff... creamy mashed potatoes mixed with tender, cooked, shredded cabbage, which, when put together, if you close your eyes, tastes an awful lot like cauliflower.  Even with your eyes open, for that matter.

And if you're not real big on cabbage, this might be the perfect way to enjoy it... sort of melted into some buttery mashed potatoes.

We really were surprised by how good this was and could imagine adding in some bacon for extra deliciousness, but it surely doesn't need it.

On a side note, I just have to tell you that putting this recipe together was made even easier by using my Instant Pot to pressure cook the potatoes. This thing is a true wonder in the kitchen, and I've given it a place of honor on the kitchen counter so it's handy for anything that I can save time by pressure cooking.  Like potatoes...

8 minutes total in the Instant Pot and I had perfectly cooked potatoes that mashed up like a dream...  

And the cool thing is that it steams the potatoes.  Since they're not sitting in water (as in boiling), the potatoes absorb less water which makes for fluffier potatoes.  I've added Instant Pot instructions for this to the recipe in case you have one. (Of course, you can always steam your potatoes on the stove top instead of boiling them.)

In any case, Colcannon is lusciously delish and is going to show up around here a little more often. Here's the recipe...


Click here for a printable recipe

This makes a delicious side dish for your corned beef on St. Patrick’s Day, but it’s also great with roast chicken, meatloaf, salmon or pot roast.  I’ve given you some directions for making mashed potatoes, but use your own favorite recipe if you prefer.  I used an Instant Pot pressure cooker to cook my potatoes and have given you instructions for that at the bottomof the recipe.

2 pounds potatoes (any combination of red, yukon gold and russets), peeled and cut into 2-inch wedges
1 tablespoon kosher salt, divided (more or less to taste)
6 tablespoons butter
1 pound cabbage, cored and shredded (or chopped)
1/4 cup chicken broth
4 medium scallions, white and green parts thinly sliced and separated
1/2 teaspoon freshly ground black pepper
3/4 cup whole milk, warmed

Place the potatoes and a teaspoon of the salt in a medium pot and cover with cool water. Bring to a simmer over high heat; this will take about 10 minutes. Reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes.

While the potatoes are cooking, melt 2 tablespoons of butter in a 12-inch skillet over medium-high heat.  Add the 1/4 cup chicken broth, the shredded cabbage and another teaspoon of salt.  Stir with tongs to mix the cabbage in the butter and broth, cover the skillet and reduce the heat to medium-low.  Cook the cabbage for 6-8 minutes or until tender and then remove from the heat.  Stir in most of the scallions, reserving some for serving.  Cover the pan and let it sit until the potatoes are done.

Drain the potatoes and return them to the cooking pot. Add the warm milk, 2 tablespoons of butter, 2 teaspoons of salt and a little pepper.  Mash with a potato masher, retaining a few small lumps for texture.  Taste for salt and pepper.

Stir the mashed potatoes into the warm cabbage and fold to combine. Adjust the seasonings, if needed and then heat through.  

When ready to serve, spoon the colcannon into a large serving bowl and make a little well in the middle of the potatoes. Place a little pat of butter in the well and then sprinkle with the remaining scallions and black pepper.  Serve immediately.

Note:  I used an Instant Pot to cook the potatoes.  Just place 1 cup of water in the bottom of the instant pot and place the rack in the water.  Place your peeled potato wedges on the rack, secure the lid and make sure the valve is set to “sealing”.  Cook on high pressure for 8 minutes with a quick release.  The potatoes will be perfectly ready to mash.