Colcannon Potatoes are an Irish take on mashed potatoes that truly evoke the Emerald Isle. Loaded with tender, garden-fresh cabbage, rich milk, and crunchy green onions, Colcannon Potatoes are even heartier than their plain counterparts. Topped with butter, parsley, and crispy bacon, these potatoes are flavorful, satisfying, and fluffy. You may just want these as your meal by themselves!
Ingredients
- 1 medium head cabbage, shredded
- 2 cups water, plus more as needed
- 4 pounds medium potatoes, peeled and quartered
- 2 cups whole milk
- 1 cup green onions, chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup butter, melted
- fresh parsley, minced
- bacon, crumbled and cooked
Directions
Step 1 –Place the cabbage and the water in a large saucepan.
Step 2 –Bring the mixture to a boil.
Step 3 –Reduce the heat to low and let the cabbage simmer, covered, until tender, about 10 minutes.
Step 4 –Drain the cabbage but reserve the cooking liquid.
Step 5 –Keep the cabbage warm in a separate dish.
Step 6 –In the same saucepan combine the potatoes and the reserved cooking liquid, adding more liquid as needed to completely cover the potatoes.
Step 7 –Bring the mixture to a boil.
Step 8 –Reduce the heat and let the potatoes simmer, uncovered, until the potatoes are tender, for about 15-20 minutes.
Step 9 –Place the milk, green onions, salt, and pepper in a small saucepan.
Step 10 –Bring the milk mixture to a bare boil and then remove it from the heat.
Step 11 –Drain the potatoes.
Step 12 –Place the potatoes in a large bowl and mash them. Add the milk mixture to the potatoes and beat until just blended.
Step 13 –Stir in the cabbage.
Step 14 –Top with the butter, parsley, and bacon and serve.