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My Best Irish Colcannon

Course Side Dish
Cuisine Irish
Author Eric Samuelson



For the potatoes

  • Chop the potatoes into small equal sized pieces. Note: Don't peel them unless you don't own a food mill.
  • Put in a pot and add enough water to cover.
  • Bring to a boil, then simmer until soft.
  • Process the potatoes through a food mill (if you have one) otherwise mash them with a potato masher.
  • Add about ¼ cup of buttermilk and 4 tablespoons of butter. Mix to combine.
  • Season with kosher salt and white pepper to taste.

For the cabbage

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


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