Colcannon (Irish Potatoes and Cabbage)

Colcannon is a traditional Irish comfort food that I’ve been meaning to try for a long time. I’m so glad I finally did – it’s delicious! Here’s an interesting article about the history of the dish.

Boil until tender (about 15 minutes):

8 Russet potatoes, peeled and cubed (about 2 1/2 lbs.)

Or, cook them in the Instant Pot for 5 minutes at high pressure with a quick release.

While the potatoes are boiling, saute until tender:

1 chopped onion

6 c. shredded cabbage (I used the food processor for a very fine shred.)

Sauteing the veggies separately gives them the best texture. They cook a lot more quickly than the potatoes and would end up soggy if you put them all together. Overcooked cabbage is also really smelly, and no one wants that.

Drain and mash the potatoes with the following:

1 c. sour cream

salt to taste (I used about 1 t.)

1 t. garlic powder

1/2 t. pepper

Stir the cabbage and onion mixture into the potatoes and serve the colcannon with your favorite meaty main. Today, we ate it with pork roast and gravy. Other traditional accompaniments include ham, bacon, corned beef, or beef stew.

If you get tired of eating regular mashed potatoes, this dish is a nice twist that also includes some yummy green vegetables.