This recipe will give you the basics to make colcannon – adjust amount of ingredients or add cooked bacon, ham, kale, etc. as inspired. Since not all of us are feeding a family, use the ratios below to adjust serving size. Cut cabbage stores wonderfully when wrapped.
(Use 2 pounds of potatoes, 1 stick of butter, 1 cup of milk, and 1 onion per medium cabbage.)
Steam or boil potatoes with skin until soft.
Mash to designed lumpiness with ¾ of the butter and milk.
Thinly slice the cabbage and onion and then chop into smaller pieces.
Sauté cabbage and onions with remaining butter until soft.
Mix the potatoes and cabbage together.