Colcannon Potato Recipe


  1. 1 lb cabbage or 1 lb kale
  2. 1 lb potato, peeled and diced (about 4 potatoes)
  3. 2 small leeks or 2 small onions or 6 green onions with tops, chopped
  4. 1⁄2 cup cream or 1⁄2 cup milk
  5. 1⁄4 teaspoon salt
  6. 1⁄8 teaspoon pepper
  7. 1⁄8 teaspoon mace


  1. Strip outer leaves from cabbage.
  2. Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil.
  3. Reduce heat and simmer until crisp-tender, about 5-10 minutes.
  4. Drain well.
  5. (opt.) Liquefy in blender.
  6. Boil potatoes in a separate kettle, covered with water, until tender.
  7. In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes.
  8. Mash potatoes then season with salt, pepper and mace.
  9. Mix in the onions and milk.
  10. Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat.
  11. Pour into a deep warmed dish.
  12. Dab with butter or margarine.
  13. NOTE: Leftovers can be fried in oil until crisp and brown on both sides.
  14. OPTION: Substitute ground nutmeg for mace.



Go back