Brigid’s Own Colcannon

St. Patrick’s Day has come and gone and you know what that means? No, not green beer (ugh), but rather, good food. Soda bread, corned beef, whiskey, Guinness, and of course, colcannon. When you start with potatoes and cream it’s hard to go too terribly wrong.
Our Paddy’s Day meal for Monday Night Dinner was a delightfully raucous and well-lubricated (read: tipsy) event. Have you ever tried hard cider with a shot of Jameson’s in it? I highly recommend it.

In my household, though the day is in honor of St. Patrick, the colcannon is definitely in honor of Brigid, and I dedicate this recipe to her. (I happen to have gotten the stamp of approval from some discerning friends of Irish descent and I feel quite good about it.) Don’t be misled by the simplicity of this recipe, it is good. In fact, I’m strongly in favor of simple recipes made with quality ingredients. I’m also in favor of elaborate recipes made with quality ingredients, but the simple ones get made in my house more often. Yours too? Yeah, I thought so.

Brigid’s Own Colcannon

  • Prep time:
  • Cook time:
  • Total time:
  • Difficulty: easy

Ingredients:

  • 8 large Yukon gold potatoes, peeled and cut into large chunks
  • Salt
  • 6 Tbsp salted butter
  • 6 cups finely chopped green cabbage
  • 1 small sweet onion. finely chopped
  • 1 cup cream

Directions:

  1. Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander and set aside.
  2. Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the cabbage and onion. Cook the veg for several (~5-8) minutes, or until they are wilted and have given off some of their water.
  3. Pour in the cream, mix well, and add the potatoes. Reduce the heat to medium. Mash the potatoes, mixing them up with the greens. The consistency should be soft and creamy. Add salt to taste and serve hot.

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