This wonderful twist on mashed potatoes is a staple in Irish food. Serve it with a salad at lunchtime or as a side to beef or pork for supper.
- 3lbs. potatoes, peeled or unpeeled
- 1 stick butter (1/2 for potatoes, 1/2 for cabbage)
- 3/4 C warmed milk, or less
- 1/4 – 1/2 cup sour cream or 1/4 stick cream cheese, optional (may reduce milk)*
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon + garlic powder, optional**
- 1 head cabbage, shredded
- 1 onion
- 1lb bacon, cooked, crumbled
- 1-2 teaspoons parsley
Make mash potatoes the way you normally do, or boil potatoes in a pot of water until potatoes can be easily stabbed with a fork, drain water. Mash with a potato masher. Add 1/2 stick butter and let melt (add cream cheese or sour cream, if desired). Add milk and salt. Beat potatoes with a mixer until fluffy.
At the same time, boil cabbage in water, leaving the lid on to steam it (I like to use a skillet), next melt butter in skillet and add the chopped onions and a dash of salt. Once it is cooked, mix in crumbled bacon.
Mix the cabbage and bacon in with the mash potatoes. Add parsley in at this time.
*Sour cream or cream cheese help make mashed potatoes creamy and heat up nicely. You may need to reduce the amount of milk, especially if you are using sour cream.
**If you want you’re colcannon to sing, try a bit of garlic powder.
Tips: Use a large pot for the mashed potatoes, big enough that it will fit the cooked cabbage. You’ll save washing an extra pan.