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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FERBONIA

Home Town: Modesto, California, USA

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Reviewed: Mar. 18, 2009

I made this for my St. Patick's Day party. I doubled the recipe. When I added the 2 cups of milk (doubled from the 1 cup suggested for the normal recipe), my spuds were floating in a soup. I ended up tripling the suggested amount of potatoes to dilute out the milk. The recipe should be changed to account for this.

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anne

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Reviewed: Mar. 17, 2009

Yumm, this is the first time I've ever ate cabbage, and its good! well at lest in this stuff lol.

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Ashi Meessir

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

This was an ok recipe. It was pretty bland though. I added some sour cream to supplement the flavor. It was really good with the corned beef roast.

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mkw101

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

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Reviewed: Mar. 17, 2009

I had never made colcannon before. It's delicious. I did take some liberties with this recipe because my computer died before I could print out the recipe, so I was relying on my memory and tried to incorporate some of the suggestions previous reviewers made. I sauteed the cabbage in about 2 Tbsp. butter with two slices of country bacon. I added a heavy pinch of salt to the leek and milk mixture. I pureed everything together quickly at the end in a food processor (be careful not to over mix, because this will make it a pasty consistency). I only added about 1/4 cup of butter at the end, as well as salt to taste. I also took the two slices of country bacon that I used to flavor the cabbage, cut them into a small dice and crisped them up in a frying pan and sprinkled them on top. The flavors were deep, rich, sweet and salty. It was wonderful.

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My Brown Eyed Girl

Cooking Level: Expert

Living In: Chantilly, Virginia, USA

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Reviewed: Mar. 17, 2009

Very very good. I learned a lot about leeks today. Number one is to wash well-easier to chop first, then rinse the grit away. Some people won't go into the green at all, other use it all; others halfway, and still talked to another who uses it all but the top quarter of the leaves. I used halfway up the green only bc it seemed like a TON of leeks vs. cabbage/potato ratio, but after sauteeing the cabbage and leeks they reduced down quite a bit and the whole dish turned out wonderful.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Mar. 17, 2009

Very tasty, but use less milk than the recipe calls for. I also added garlic and sauteed the leeks and cabbage rather than boiling. I think this would be delicious with a little bacon, but I made this for a work potluck and wanted to be considerate of vegetarians. Next time, I'll try it with kale for more color and character than the cabbage. For those who are wondering, mace is the outer coating of nutmeg, which is why they have similar flavors (mace is the flavoring in doughnuts). This is a very nice alternative to regular mashed potatoes!

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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Reviewed: Mar. 16, 2009

It is not often I eat something that is so good that I think about it constantly the rest of the day... this is one of those dishes... the ultimate in comfort food... the ingredients combined are so much better than any one of them alone... sublime.

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queenchalupa

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Reviewed: Mar. 16, 2009

Recipes was easy and delicious! I sauted my cabbage and leeks in a little olive oil while the potatoes boiled. Added all ingredients when I mashed with milk and butter. Enjoyed this, something different. Like the leeks in this, didn't overpower the potatoes and cabbage.

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TaraV1976

Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA

Living In: Casper, Wyoming, USA

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Reviewed: Mar. 16, 2009

Delicious! I didn't measure, I just eye-balled stuff. I used 5 red potatoes, unpeeled and cut up into small chunks, 1 leek, and about 2/3 of a head of cabbage, chopped. I boiled the potatoes, and sauteed the cabbage with some olive oil and some water until it was soft. I mixed the drained potatoes and the leeks, and roughly mashed them together with a potato masher, leaving some chunks of potato before I added the cabbage. I only added about 3 T. of butter, and plenty of salt and pepper. I forgot the mace, but it was still great. I'll add it next time I make this recipe, as I will definitely have it again. I served it with roasted chicken on a cold, rainy day and it was perfect comfort food.

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SPRADLCE

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Reviewed: Mar. 16, 2009

I practically raised my kids on this. This was and still is a great way to entice them to eat cabbage. And it's delicious too!

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Josie in Toronto

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Reviewed: Mar. 13, 2009

This tasted great and was pretty too! I reheated it for lunch the next day and seemed even better.

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KRISTI B

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Reviewed: Mar. 12, 2009

Chopped the cabbage and leeks and boiled together. Boiled potatoes, drained and mashed with the milk and butter in the same pan. Used a few shakes of nutmeg instead of mace and plenty of pepper. Drained the cabbage and leeks and added to the potatoes with more butter. Everyone liked these and will make it again. Will be a good recipe to have to try with kale too.

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brenda

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Reviewed: Mar. 9, 2009

This was really good! I did not use exact measures and I forgot to add the mace, but it was good anyway. Even the kids ate it!

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DANIWILEY

Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 7, 2009

I have been making this for years. I found this recipe and I like it so much more!

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Feb. 23, 2009

I thought this was tasty... I did a few things different as others suggested.. I sauted the cabbage is small amount butter...which seem to give it a little extra zing... served it with famous pork chops from thiis site.. will make again, thanks for the post!

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L Williams

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Oct. 8, 2008

Well, I thought it was just a little bland, even after I added some garlic powder to it. I did like the mace though. I have never used it in my cooking before, so, it was good experimentation. I think this recipe could be good...I just need to tweek it a bit to suit our tastes better. It's a good starting point! Thanks!

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