Reviewed: Jun. 20, 2009

I cut this recipe in half and cut the butter and FF sour cream WAY down. I used 1/4 c. hot FF milk to help make these potatoes fluffy without the added fat. This was a nice side to the Bacon Nut Meatballs, which I also found on this site. I wanted a colcannon recipe without ham or bacon.....this was a nice replacement.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 17, 2009

This was simply delicious! My picky eaters who love mash potatoes got a good serving of cabbage! I couldn't be happier!

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GRich

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Reviewed: Mar. 31, 2009

This is probably the best version of mashed potatoes I've ever had. My toddler went nuts over it!! This is going to become a staple.

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jennafuz

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Mar. 22, 2009

Tasty, but more so the next day.

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ERELAND

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 19, 2009

This was very delicious. I never ate it before but my roomate and I made it for our party and everyone loved it. I will definatley make it again next year.

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Amberlynn

Cooking Level: Beginning

Living In: Towson, Maryland, USA

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Reviewed: Mar. 18, 2009

Pretty good; made it for St. Patty's Day. I also added some tempeh that had been sauteed in liquid smoke to get sort of a bacon-y flavor to add protein for a main dish. I don't think I'd want to eat it every day, but it is about as Irish as a vegetarian dish can get, so we may make it every year.

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ChelsTheCook

Cooking Level: Intermediate

Living In: Medford, Oregon, USA

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Reviewed: Mar. 17, 2009

This is SO delicious, a big hit with the family. I made it exactly as directed with the addition of 6 slices cooked and crumbled bacon. The only other thing I did was to leave the potatoes somewhat chunky because we like our mashed potatoes that way. These are great reheated too.

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Mar. 17, 2009

I made this for a St. Patrick's Day potluck luncheon at the office, adding a bit of green food colour. I must have done something wrong, because rather than steamed cabbage, I got mostly sauteed cabbage. I followed the directions as written, but maybe I was supposed to add water...? No matter, the end results was quite tasty. A side note: several people commented that they couldn't even taste the cabbage, and that they thought it was all just skin-on mashed potatoes.

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Calyssa's mommy

Cooking Level: Beginning

Home Town: Concord, California, USA

Living In: Martinez, California, USA

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Reviewed: Mar. 15, 2009

Fantastic! I scaled this down to 8 servings and made no changes to the recipe. Since I LOVE cabbage, I'd increase the amount next time. I used lite sour cream and was generous with the salt and pepper. This came together in no time - I'll most definitely make again. Thank you for posting this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Feb. 16, 2009

Excellent !! My husband doesn't like cabbage and could not even tell, he loved this dish. Thank you for a healthy mashed potatoes !! Will do regularly.

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yaright

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Feb. 5, 2009

I have made this twice now and I have to say this is really delicious!! The combo of the potatoes and cabbage is perfect and something different yet so easy to make. It is a great dish for any meal but of course anything Irish, German or the like! I halved the recipe and made coleslaw with the rest of the cabbage. Thanks for the great recipe!!

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housemouse5

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Mantorville, Minnesota, USA

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Reviewed: Oct. 12, 2008

Ok I didn't have any cabbage but had some leftover brussels sprouts I had roasted with lemon, garlic and dill. Boiled and mashed my red skin potatoes as usual with sour cream, butter and rice milk. Then I heated and mixed in my leftover brussels sprouts. Wow!! I can't stop eating it even though I'm full! I love Colcannon with regular cabbage and with brussels sprouts it's totally awesome. Then again anything mixed into mashed taters is pretty awesome! Give the sprouts a try, you won't be sorry!

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krista v.

Cooking Level: Expert

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Reviewed: Oct. 7, 2008

Very good! I usually spring for regular sour cream since using real butter is a must for mashed potatoes. Also a yellow onion works fine if you don't have green onions on hand. Goes well as a side dish for corned beef, meatloaf or pork chops.

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Mar. 17, 2008

This is delicious. After boiling the potatoes, I sauteed the garlic/onions/cabbage in an iron skillet, reserving the cabbage water. I added some of the cabbage water to the potatoes, to make them creamy and added lemon pepper seasoning. Served with corned beef on St. Patrick's Day, (fresh fruit for dessert,) it was a hit with the entire family! We will make this throughout the year. -Therese in St. Pete, FL

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Therese Cooks in St. Pete

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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Reviewed: Jan. 28, 2008

I will give this recipe 4 1/2 stars also. Really tasty and a different way of serving veggies. Will make again.

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Evergreen Queen

Cooking Level: Intermediate

Home Town: Fordyce, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 16, 2007

I had to use regular onion (about 3/4 cup) instead of green onion and left the butter out but had some at the table. I used , fat free sour cream, about 1/2 cup of milk for the potatoes and added leftover smoked sausage with the cabbage. The mashed potato part was surprisingly delicious considering it was fat free, but the cabbage part was oddly sweet and had a tinge of bitter. I think the sweetness may have come from sort of sauteing the cabbage before steaming it. Next time I'm going to try boiling the cabbage since I can't seem to get it right! I will definitely make this again, thanks for the recipe.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Nov. 6, 2007

A really great recipe. I loved it. I only used half the amount of butter because I thought an entire stick was too much.

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lazytimegirl

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2007

I love potatoes and cabbage but this did nothing for me.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Apr. 13, 2007

Mixing two of my favorite sides... mashed potato and steamed cabbage... how could I go wrong? This was great, easy and affordable. I didn't change a single thing about this one. No need to!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Mar. 24, 2007

This was really yummy and quick to make. I mean, it really isn't rocket science to put cabbage in mashed potatoes, but somehow the whole is greater than the sum of it's parts. I'd totally make this again. Yummy!

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Emo

Cooking Level: Expert

Home Town: Bainbridge Island, Washington, USA

Living In: Bellingham, Washington, USA

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Alison's Colcannon

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