Description
Try this rich and creamy Colcannon recipe with a delicious twist! Diane’s version includes caramelized onions, garlic, and leeks for a flavorful take on traditional Irish mashed potatoes. Perfect for St. Patrick’s Day, Halloween, or a cozy side dish.
Ingredients
Scale
Basic Ingredients:
- 4 large golden potatoes, peeled and cubed
- 1 small head of cabbage, chopped
- 1 leek, sliced
- 2 cloves of garlic, minced
- 1 medium onion, diced
- 4 tbsp butter (plus more for serving)
- ½ cup heavy cream or milk
- Salt and black pepper to taste
Optional Additions:
- ½ cup shredded cheddar cheese
- ¼ tsp nutmeg for warmth
- Crispy bacon bits for added flavor
Instructions
Prepare the Potatoes:
- Peel and cube the potatoes.
- Boil in salted water until fork-tender.
- Drain and mash with butter and heavy cream.
Cook the Vegetables:
- In a pan, melt butter and sauté onions until caramelized.
- Add garlic and leeks, cooking until softened.
- Stir in chopped cabbage and cook until tender.
Combine Everything:
- Fold the sautéed vegetables into the mashed potatoes.
- Mix well, seasoning with salt, pepper, and nutmeg.
- If using cheese, stir it in until melted.
Serve and Enjoy:
- Scoop into bowls, making a well in the center.
- Add a generous pat of butter and let it melt.
- Enjoy warm with your favorite Irish dish!
Notes
Use Yukon Gold potatoes for a creamy texture.
Mash gently to avoid gluey potatoes.
Caramelize the onions slowly for extra depth of flavor.
Add a splash of milk or butter when reheating leftovers.
Pair with bacon, sausage, or corned beef for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes