6cupsgreen cabbageabout half a large head; shredded
1 ½cupswhite onionthinly sliced
Salt and pepperto taste
½cupheavy creamwarmed slightly
4tablespoonsunsalted butterfor the mashed potatoes
Instructions
Boil potatoes in a large pot of salted water until they are fork tender (usually about 15-20 minutes depending on size).
3 pounds russet potatoes
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.
3 tablespoons unsalted butter
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.
6 cups green cabbage, 1 ½ cups white onion, Salt and pepper
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.
½ cup heavy cream, 4 tablespoons unsalted butter
After the potatoes are mashed, stir in the cabbage. Add any additional salt and pepper if needed. Serve while hot.
Notes
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.