Potato Colcannon

Side Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: null
  • Special Requests: Gluten Free
  • Cuisine: Irish
  • Yield: 4
  • Ready Time:
  • Cook Time:

Recipe By:

There are countless variations on this classic Irish potato-and-cabbage combination—ours is made with steamed russet potatoes, sautéed cabbage (or kale) and just a touch of butter.


1 pound russet potatoes, scrubbed and cut in cubes

1 tablespoon butter

1/2 cup thinly sliced onion

6 cups thinly sliced green cabbage (about 1/2 head) OR kale

1 cup low-fat milk

1 teaspoon salt

1/4 teaspoon white pepper


1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.

2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage or kale and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

Calories: 182 Fat: 4g Cholesterol: 11mg Sodium: 652mg Vitamin C: 135% Fiber: 5g Protein: 6g Potassium: 842mg

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