Colcannon Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Vegetable Dishes

Photo of Colcannon recipe


From Dorothy McNett's recipes at This is popular all year long, but is traditionally served on Halloween with a silver coin wrapped in parchment paper and hidden in the colcannon. Guess everyone ate copious amounts of this until the coin was found!

3-4 Yukon gold potatoes
1/4 cup milk or cream
1/4 - 1/2 teaspoon salt
1/2 head cabbage, shredded (or kale)
1/4 cup butter
salt and pepper as needed
1/4 teaspoon ground nutmeg

Boil the potatoes in their skins in salted water to cover until tender, or microwave covered using 5 minutes per pound as a guide. When tender, peel (or not) and mash gently but not too fluffy, adding the milk and salt. In meantime, while potatoes are cooking, heat the butter in a large saute pan and cook the cabbage or kale until tender and starting to turn a little brown. To serve, combine the two cooked vegetables, season to taste with salt, pepper and nutmeg and serve.

Recipe created 2001-03-13.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.