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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 380.0
  • Total Fat: 14.1 g
  • Cholesterol: 18.9 mg
  • Sodium: 1,095.3 mg
  • Total Carbs: 50.2 g
  • Dietary Fiber: 6.2 g
  • Protein: 14.2 g

View full nutritional breakdown of Colcannon (Irish Mashed Potatoes) calories by ingredient
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Colcannon (Irish Mashed Potatoes)

Submitted by: FAITMAKER
Colcannon (Irish Mashed Potatoes)

Introduction

This simple Irish dish, dating more than 500 years old, is traditionally associated with the harvest and often served at Samhain. This is authentic irish mashed potatoes.

Do not use regular cabbage. The flavor will be off. You must find savoy cabbage. Google it if you don't know what it looks like. Napa cabbage will do as a substitute.

I find the dish is best prepared as the instructions say, with steamed potatoes. I no longer boil any potatoes for mashed. The flavori is so much better. I actually bought a pot that has a pasta inster and a steamer insert just for this dish. I boil the ham, cabbage and onions while the potatoes steam on top.

This simple Irish dish, dating more than 500 years old, is traditionally associated with the harvest and often served at Samhain. This is authentic irish mashed potatoes.

Do not use regular cabbage. The flavor will be off. You must find savoy cabbage. Google it if you don't know what it looks like. Napa cabbage will do as a substitute.

I find the dish is best prepared as the instructions say, with steamed potatoes. I no longer boil any potatoes for mashed. The flavori is so much better. I actually bought a pot that has a pasta inster and a steamer insert just for this dish. I boil the ham, cabbage and onions while the potatoes steam on top.


Number of Servings: 8

Ingredients

    5 lb Red potatoes
    2 sticks margarine
    1 ΒΌ cups milk
    1 tsp black pepper
    4 cups savoy cabbage
    1 lb ham
    4 green onions or scallions
    1 dash parsley
    1 smallcarrots
    3 cloves garlic
    1 large bay leaves


Directions

Heat to scalding, the milk, 1 stick margarine, 1 teaspoon black pepper, salt, garlic, bay leaf and the carrot in a small saucepan. Keep warm, but do not let boil.
Steam the potatoes in their skins for 30 minutes. Chop cabbage, ham, and onion into small pieces. Boil altogether unsalted water until the cabbage turns a darker color. Add 2 tablespoons of margarine to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan.
Chop the potatoes with a knife before mashing. Mash horoughly to remove all the lumps.
Stir in the strained hot milk , and whip to desired consistency. Stir in the cabbage mixture and adjust seasoning.
5 Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of margarine into each indentation. Sprinkle with parsley.


Number of Servings: 8

Recipe submitted by SparkPeople user FAITMAKER.






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Member Ratings For This Recipe

  • Good tasting potatoes! Took a lot longer to make than 45 minutes, but might have been due to my cooking inexperience. - 3/2/09

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