This rustic version of Colcannon, or Irish mashed potatoes, coarsely mashes the potatoes. For a slightly more delicate version, force the potatoes through a ricer.

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  • Servings: 4

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  • 1 1/2 pounds baking potatoes
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups coarsely chopped green cabbage
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter

How to make this recipe

  1. Peel the potatoes and cut them into 1-inch chunks. In a medium saucepan, cover the potatoes with salted water then bring to a simmer. Simmer potatoes until tender, about 15 minutes, then transfer to a bowl with a slotted spoon. Add the cabbage to the simmering water and cook until tender, about 10 minutes.

  2. While the cabbage cooks, coarsely mash the potatoes with the milk, butter, 1 teaspoon salt and 1/2 teaspoon pepper.

  3. Drain the cabbage and fold into the mashed potatoes. Season with salt and pepper to taste, then serve.

Contributed By Photo © Ian Knauer Published March 2014

1044937 recipes/colcannon 2016-01-12T22:03:00+00:00 Ian Knauer irish|weeknight-dinner||web-exclusive|fall|winter|vegetarian march-2014 recipes,colcannon 1044937

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