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.
Colcannon (Irish Potatoes and Cabbage)
- pressure cooker
- food processor
- 2 1/2 pounds Russet potatoes peeled and cubed, about 8 potatoes
- 1 onion chopped
- 6 cups cabbage finely shredded
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- Boil the potatoes until tender, about 15 minutes. Or, cook in the pressure cooker for 5 minutes with a quick release. Drain.2 1/2 pounds Russet potatoes
- Saute the onion and cabbage until tender.1 onion, 6 cups cabbage
- Mash the potatoes with the sour cream and seasonings.1 cup sour cream, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon pepper
- Stir the cabbage and onion into the mashed potatoes. Serve with your favorite main dish.
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