Editor’s Note: Colcannon, a classic Irish dish made from mashed potatoes, cabbage, and butter, has its roots in 18th-century Ireland. The dish became especially popular during Irish celebrations, including Halloween, when a coin was often hidden in the mash for good fortune. Over time, colcannon has evolved into a cherished symbol of Irish heritage, with its creamy, hearty goodness now enjoyed during St. Patrick’s Day festivities and beyond.

Colcannon

Serves 6

Ready in 27 minutes

Prep time 7 minutes

Cooking time 20 minutes

Ingredients

• 2 lbs Yukon Gold potatoes
• 3 tbsp butter, divided
• 1 medium leek, trimmed, washed, and thinly sliced
• ½ small red cabbage
• ¾ cup whole milk
• 1 tbsp chopped chives (optional)

Directions

Peel and cut the potatoes into 2-inch chunks. To a large pot, add potatoes, salt, and enough cold water to cover by 2 inches. Partially cover and heat to a boil on high. Reduce heat and simmer 15 min., until very tender.

Meanwhile, in a 12-inch skillet, melt 1 tbsp butter on medium-high. Add the leek and sauté 4–5 min., until softened, stirring frequently. Meanwhile, very thinly slice or grate the cabbage using the large holes of a box grater, aiming for 4–5 cups. Add 1 tbsp butter to leeks in pan. Sauté, stirring occasionally, 10–12 min., until cabbage is fully softened.

When potatoes are done, drain and return to pot. Add remaining 1 tbsp butter and milk to potatoes. Season with salt and pepper. Mash with a potato masher until butter is melted and potatoes are smooth. When cabbage mixture is done, stir into mashed potato mixture. Garnish with the chives, if desired.

The post Colcannon, by Thu Huynh, first appeared in The Foundation for Fresh Produce’s Have A Plant® blog.

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