This has become one of my favorite recipes. Colcannon is basically an Irish mashed potato dish. Velvety mashed potatoes, smothered with butter and whole milk, green onions, ham and browned cabbage all topped with a layer of crunchy cheese. – (the cheese isn’t in the original recipe.) Anything with potatoes becomes a favorite of mine. My daughter is going to be just like me in the food department I think. She ate her weight in these potatoes.
I ate 2 huge helpings at around 7pm one night and still felt it in my belly the next morning. Apparently it didn’t feel too bad because I did the same thing with the left overs the next night. Worth it. And I have more potatoes on my grocery list so I can make them again.
I used almost 1/2 pound of Kerrygold unsalted. Yes, you read correctly. Use as much or as little as you would like. Don’t skimp though. Remember – butter is good for you.
- 3 pounds organic yukon gold potatoes
- ¼ head of a large cabbage, chopped
- ½ cup cooked bacon or ham, chopped
- 4 scallions, chopped
- ½ pound Kerrygold butter
- 1½ cups milk
- 1 large egg
- 1 tsp salt
- 1 cup Dubliner cheese, grated
- Cut the potatoes into small chunks and boil until fork tender.
- Meanwhile, brown cabbage and ham or cooked bacon in ½ cup butter until wilted.
- Warm the remaining butter and milk.
- Temper the egg into the warm milk/butter. (adding a little bit of warm milk as not to curdle the egg)
- Drain potatoes, add remaining butter /milk/egg mixture to the warm potatoes.
- Smash until you reach your desired consistency.
- Add in cabbage mixture, scallions and salt.
- Pour into a 9x9 pan.
- Sprinkle with cheese.
- Bake at 375 for half an hour or until the top is golden brown.