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My Best Irish Colcannon

Course Side Dish
Cuisine Irish
Author Eric Samuelson

Ingredients

Instructions

For the potatoes

  1. Chop the potatoes into small equal sized pieces. Note: Don't peel them unless you don't own a food mill.
  2. Put in a pot and add enough water to cover.
  3. Bring to a boil, then simmer until soft.
  4. Process the potatoes through a food mill (if you have one) otherwise mash them with a potato masher.
  5. Add about 1/4 cup of buttermilk and 4 tablespoons of butter. Mix to combine.
  6. Season with kosher salt and white pepper to taste.

For the cabbage

  1. Shred the cabbage. Then wash and drain it in the sink.
  2. Bring a large pot to a boil with 1 tablespoon of salt and 1 tablespoon of sugar.
  3. Add the cabbage.
  4. Boil for 2-3 mintues until the cabbage has soften but is not mushy.
  5. Drain the cabbage and then mix into the prepared potatoes.

Recipe Notes

I call for white pepper in this recipe for 2 reasons: 1) white pepper won't stand out in appearance like black pepper 2) The milder flavor of white pepper doesn't overwhelm the rest of the dish