Reviewed: Nov. 10, 2009

I only used 1 leek, and it took over 4 cups of milk to cover it to simmer. I don't know if my leek was huge compared to the ones the recipe author used, but it was the same size as all the other ones in the grocery store. So, I had to waste a lot of milk by simmmering the leek in a ton of milk and then draining it off so the the end product wasn't a milk soup. Also, I think the recipe needs more than just a pinch of mace.

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mollykathrynlewis

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Reviewed: Nov. 4, 2009

The kids loved this! I am making it again tonight by request for my stepdaughter's b-day dinner. So good!

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flame

Cooking Level: Expert

Home Town: Rockingham, North Carolina, USA

Living In: Simi Valley, California, USA

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Reviewed: Oct. 24, 2009

Great for using all that cabbage on St Pats.

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Kimberly

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Reviewed: Jun. 16, 2009

I made this along with other traditional dishes for my (Irish) clan on St. Patrick's Day. It was a hit. Very surprisingly savory!

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Becki

Cooking Level: Intermediate

Living In: Zionsville, Indiana, USA

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Reviewed: Jun. 3, 2009

I do not like cabbage so I was thrilled to find this recipe - I loved it! It's a nice way to sneak in some extra veggies. De-lish!

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Pattisea

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Reviewed: May 11, 2009

was very good will definitely make again

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erinella

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Roseville, California, USA

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Reviewed: Apr. 21, 2009

This dish is "wonderful" I was questionable about it at first with the ratio of cabbage to potatoes and the potatoes being so thin.. but hey it came out fantastic! yummmm I'll deffinately be making it again. suggestion top with thinly sliced scallions or leeks for presentation

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Sac Julie Ann

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Apr. 16, 2009

This was a big hit at our dinner table. When my 3 and 2 year old boys were asking for seconds and thirds I knew we had a winner. Deffinately a keeper.

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5 Peacocks

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Reviewed: Apr. 11, 2009

This was a really nice dish -- creamy and delicious. It was nice to make this with corned beef and carrots... I could make this separately and still have room for the meat in crock pot! Even the picky eaters liked it.

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XineRevelle

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Mar. 25, 2009

This was very good. Had just returned from the hospital, was feeling tired so I used only things I had on hand. To make it easy I actually used instant mashed potatoes and a bag of shredded cabbage that I cooked until soft. Sauted some green onions in butter and mixed all together. Surprisingly delicious and fast.

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Barbara L.

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Athens, Georgia, USA

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Reviewed: Mar. 24, 2009

Just finished making and eating this. And let me say, this stuff tastes WAY better than I thought it would! Even my picky, cornbread raised, hot sauce lovin' husband liked it... and he DEFINITELY doesn't like this kind of stuff. The only things I did different was saute the leeks in some of the butter first, cut the butter down by half, and used nutmeg instead of mace like another reviewer suggested (couldn't find mace anywhere). Usually the recipes on this site are a hit or miss with me, and this colcannon is most certainly a HIT. Love it! Can't wait to make it again!

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asnow1861

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Reviewed: Mar. 22, 2009

Delish! I used Yukon Golds so my potatoes weren't as fluffy but I loved the texture and the taste. Was going to use onion so I didn't have to go out and buy leeks, but boy am I glad I made the extra effort, very tasty!

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Lisa

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Mar. 22, 2009

This is a good recipe. I sauted the cabbage and leeks in the butter, then mashed the potatoes with the milk. I thought it was bland, then again I think all Irish food is bland. My wife loved it thou, so I guess it's a keeper.

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Jaswany

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Reviewed: Mar. 22, 2009

Served this for St.Patty;s day and what a hit it was!! I used onions because I had no leeks. I also added 1 bunch of kale. I cooked the kale seperately,chopped it up and stirred it in last,I do not know if it would have tinted the dish green and I liked the look of it being white with green spottes. I also used a whole head of cabbage. This was awesome

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KMolstad

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Reviewed: Mar. 21, 2009

Delicious! Even my children ate it!

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SSILKES

Cooking Level: Expert

Home Town: Krugersdorp, Gauteng, South Africa

Living In: Redondo Beach, California, USA

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Reviewed: Mar. 21, 2009

Outstanding! I was a bit skeptical, as I am a mashed potato "purist" - it was awesome: Kids loved it, husband loved it, and I will definately make it again, even though it required multiple pans. I will just negotiate that someone else has to wash the dishes! LOVED THIS!

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JWo

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Reviewed: Mar. 20, 2009

This stuff is good! I did use white onion because I didn't have leeks. I also substituted nutmeg for mace like another reviewer did. Great!!!

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blondienewspaper

Cooking Level: Expert

Living In: Scott, Ohio, USA

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Reviewed: Mar. 19, 2009

Made it as a side for St. Patrick's Day dinner. The potatoes, cabbage and leeks blended together wonderfully. An easy and very forgiving recipe. Will definitley make again!

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

I've never had Colcannon before, but I must say that this turned out pretty awesome! Followed another reviewer's suggestion and used nutmeg instead of mace. Also, I sautéed green onion (in place of leek) in butter before adding the milk. I let it simmer for a few minutes, so that the onion was slightly crunchy when everything was mixed together. Yummy!

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Kiren K

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

This is way better than just mashed potatoes! They were a big hit! I put my finished product under a broiler to let the tops of the potatoes get toasty. Then I made a well in the center of each persons serving and filled it with a spoonful of melted herb butter.

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