Colcannon Mashed Potatoes Recipe

Do you know what colcannon mashed potatoes are?

It’s Saint Patrick’s Day week, so I’m keeping with the theme. Besides, a lot of you probably still have half a head of cabbage hiding in your crisper, just begging to be used lest it turn into a science experiment. Why not make colcannon mashed potatoes? I’m not a big cabbage fan myself, but you can mix anything with mashed potatoes and I’ll probably eat it.

This colcannon recipe is super simple and is actually a decent way to sneak veggies into the food of a kid or overly stubborn adult. I know some of-age folks who still won’t eat their greens, so when I invite them over for dinner the gloves come off as far as what’s in where. I’m not above hiding kale in a blended soup, and I sure as hell don’t have a problem with stuffing cabbage in my mashed potatoes. I’m also too lazy to peel my potatoes, so anyone who eats at my house get a double-shot of nutrients. Yay.

Colcannon Mashed Potatoes Recipe

6 large russet potatoes, cut into cubes (peeled or not)
4 tablespoons extra virgin olive oil
1 onion, chopped coarsely
4 cloves of garlic, minced
1/2 head of cabbage, chopped into about 2″ x 1/2″ strips
1/2 cup milk of your choice (soy or cow’s milk, I used soy)
1/3 cup butter or margarine
Salt and pepper

Heat a large pot of boiling water and set potato cubes to boil for 15 minutes, or until they are fork-tender. While potatoes are boiling, heat olive oil in a large saucepan over medium heat. Once the oil starts to shimmer, add in onions and cook for a minute, then add in garlic. Cook until onion are soft, about four minutes. Add in cabbage and cook for about 5 minutes, or until wilted and soft.

Once the potatoes are soft, mash them up with milk and butter until they are fairly smooth. Add in cabbage mixture and mash for another few minutes – you don’t want to mash the cabbage completely, but you do want it slightly macerated. Season with salt and pepper and serve with your favorite St. Pat’s Day dish.