3Lbs.Russet Potatoes(washed, dried, diced into cubes)
6CupsGreen Cabbage(half a head, washed, shredded)
1 1/2CupsWhite Onion(thinly sliced)
3TablespoonsUnsalted Butter(for cabbage)
4TablespoonsUnsalted Butter(for mashed potatoes)
SaltandPepper to taste
Boil potatoes in a large pot of salted water until they are fork tender (usually about 15-20 minutes depending on size).
While the potatoes boil, begin cooking the onions and cabbage. In a medium to large pan or skillet, heat 3 tablespoons of butter until melted over low-medium heat. Add the onions, shredded cabbage and salt and pepper to taste. Stir occasionally until the mixture is reduced in volume by half or the cabbage is the desired texture. The cabbage should be finished cooking about the same time as the potatoes.
Just before the potatoes and cabbage finish cooking, use a microwave safe container or a small pan on the stove to heat the heavy cream and remaining 4 tablespoons of butter. Heat until the heavy cream is warm but not boiling or scalding.
Once the potatoes are fork tender, drain off the water. Use a potato masher or hand blender to mash the potatoes. Add the warm heavy cream and butter as you’re mashing.
After the potatoes are mashed, stir in the cabbage. Add any additional salt and pepper if needed. Serve while hot.
The calories listed are an approximation based on the ingredients and a serving size of about one (1) cup. Actual calories will vary. The colcannon can be stored in your fridge in a sealed container for up to three (3) days.