From The Ballymaloe Cookbook


  • 6-8 potatoes (Russet preferred)
  • 1 head of cabbage
  • 1 1/2 C. milk (aprox.)
  • salt and pepper
  • 4-8 T. butter


Scrub potatoes and boil in salted water. Quarter, core and finely shred cabbage. Put in a very little boiling water. Boil rapidly, turning occasionally until cooked, and the water has all evaporated. Peel potatoes and mash with milk. Stir in cabbage immediately and heat very well. Taste for seasoning. Serve in a warm dish, hollowing the center a little. The butter is placed in the hollow to melt slowly into the vegetables.


This recipe is as authenticly Irish as it gets and very enjoyable in cold weather.


One thought on “Colcannon

  1. Pingback: Green Food (Yum!) « Fish Mix

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