Colcannon Recipes

Colcannon 1
1 pound of potatoes, sliced
2 medium parsnips, peeled, sliced
2 medium leeks 
1 cup of potato or soy milk 
1 pound of kale or cabbage 
1 teaspoon of mace, optional
2 garlic powder, to taste
a dash of salt 
a dash of freshly-ground black pepper 
2 tablespoons of margarine (soy) 
1 bunch parsley 
Cook the potatoes and parsnips in water until tender. While these are 
cooking, 
chop leeks (greens as well as whites) and simmer in the milk until soft. 
Next, cook the kale or cabbage and have warm and well chopped.
Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
Add the cooked leeks and milk (be careful not to break down the leeks too 
much).
Finally, blend in the kale or cabbage and margarine. The texture should be 
that 
of a smooth-buttery potato with well distributed pieces of leek and kale. 
Garnish with parsley.
Colcannon is also made by cooking layered vegetables, starting with 
potatoes, 
in a slow-cooker during the day. Drain vegetables, blend with milk and 
margarine 
as above and garnish with parsley.
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Colcannon 2
1 1/4 pounds of Russet; (baking) potatoes 
3 cups of thinly sliced cabbage 
1/2 cup of milk; scalded 
2 tablespoons of unsalted butter;
Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the 
potatoes with salted water and simmer them, covered, for 15 minutes, or until 
they are tender. While the potatoes are simmering, in a steamer set over 
boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the 
potatoes in a colander, force them through a ricer or the medium disk of a 
food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt 
and pepper to taste. Serves 2. 
Gourmet April 1993 
 
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Colcannon 3 (Fried Potatoes and Cabbage)
1 medium Head of cabbage 
4 large potatoes; peeled and cooked 
1 small onion or 6 scallions; finely chopped
1/4 cup of milk 
Salt & pepper 
3 tablespoons of butter 
Fresh parsley; chopped
In very little water, cook the cabbage or kale until tender. Drain and 
squeeze out as much water as possible. Mash or rice the potatoes until very 
smooth. Mix in the cooked cabbage, onions, milk salt & pepper. Heat half the butter 
in a frying pan or skillet and add the potato mixture. Flatten slightly so 
it looks like a large pancake. Fry until the edges are crisp-looking. Dot the 
top with the remaining butter and place under the broiler for a few seconds 
until slightly browned. Sprinkle with parsley. 
Serves 4 
Serving suggestion: Colcannon goes well with grilled or poached sausages. 
_http://www.foodtv.com/midatl/reclist.htm_ 
(http://www.foodtv.com/midatl/reclist.htm) 
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Colcannon (Mashed Potatoes and Cabbage) 4
Butter or margarine
1/2 small Head green cabbage; thinly 
5 large Baking potatoes
5 tablespoons of butter; cut into pieces 
1 bunch of green onions; trimmed and chopped
Salt and white pepper; to taste
1 cup of grated; (4 ounces) Irish white Cheddar cheese 
Preliminaries: 
Grease an oven-proof platter (or jelly-roll pan) with butter or margarine. 
Preheat oven to 350�F. 
Cook cabbage in large pot of boiling, salted water until tender, about 2 
minutes. 
Scoop out cabbage (reserve cooking liquid) and drain in colander. 
Cook potatoes in same pot in the cabbage water until tender. 
Drain and mash, in a ricer or electric mixer (not a food processor), adding 
the pieces of butter. 
Stir in drained cabbage and green onions. Season to taste with salt and 
white pepper. 
Spread mixture on prepared platter. Sprinkle with cheese. Bake in a 
preheated 350�F. oven 
until heated and cheese bubbles, about 25 minutes. 
 
Advance preparation: Can be prepared 2 hours in advance and refrigerated 
unbaked. Increase 
baking time by 4 or 5 minutes. 
Presentation: If desired, surround mixture with boiled and drained baby 
carrots. 
Yield: 8 servings 
Notes: Cooks note: You can purchase Irish Cheddar cheese at markets and 
specialty shops that specialize in imported cheese. I found a sharp Ballycashel 
Irish white Cheddar cheese at Trader Joes. or just use a nice cheddar
Source: Orange County Register 
 
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Colcannon Soup 5
2 tablespoons of butter 
2 Leeks, trimmed and chopped 
4 cups of diced cabbage 
3 Baking potatoes, peeled and diced 
4 cups of chicken stock 
1 cup of milk 
Salt and Pepper to taste 
6 Green onions, sliced 
Heat butter in a Dutch Oven Add leeks; cook gently until just wilted. Add 
cabbage and combine well. Cook a few minutes. Add potatoes and stock. Bring to 
the boil. Simmer for 20 minutes, or until potatoes are very tender. With 
potato masher, gently mash some of the potatoes, so that the soup thickens.. Stir 
in milk. Season with salt and pepper. Add green onions and cook 1 minute 
further. 
Source: The Toronto Star Newspaper. 
 
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Category:Cathy's Recipes