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Potatoes Colcannon Is the Comfort Food You Need Tonight


This potato recipe makes for a great side item for your St. Patrick’s Day dinner or, you know, for Monday nights.

Potatoes Colcannon

Makes 6 servings


  • 1 lb cabbage, large dice
  • 3½ cups chicken stock or water
  • 2½ lbs Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • ¼ cup sliced scallions
  • Salt and pepper, to taste
  • 1/4 c. melted butter
  • 4 slices of bacon, cooked crisp and crumbled
  • 2 Tbsp minced fresh parsley
  • 1 green pepper and 1 white onion, sautéed and sliced, for garnish (optional)


  • In a large saucepan, bring cabbage and stock/water to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender.
  • Drain, and reserve cooking liquid. Cover cabbage with plastic wrap and keep warm.
  • Place cooking liquid and potatoes in a large 6-quart saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15 to 17 minutes, or until tender. Drain and keep warm.
  • In a small saucepan, bring milk to a boil; remove from the heat.
  • In a large bowl, mash potatoes with scallions. Add milk mixture; mash until blended.
  • Mix in the cabbage, salt, and pepper. Garnish with the melted butter, bacon, and parsley, as well as with green pepper and white onion, if desired.

Per serving: 256 calories, 8.5 g protein, 40 g carbohydrates, 4.5 g fiber, 7.5 g total fat (4 g saturated fat), 611 mg sodium, 23 mg cholesterol.

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