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!
Boil until tender (about 15 minutes):
8 Russet potatoes, peeled and cubed (about 2 1/2 lbs.)
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.)
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 with your favorite sides. Shown here with pork roast and gravy.