Reviewed: Apr. 10, 2013

It was okay, but the cabbage flavor sort of disappeared in the potatoes, yet the potatoes "weren't quite right" either. It did make great potato patties though.

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Reviewer:

Contented Home-maker

Cooking Level: Intermediate

Home Town: Columbus City, Iowa, USA

Living In: Heltonville, Indiana, USA

Reviewed: Mar. 22, 2012

Kind of bland but then Colcannon is that way. It's meant as a neutral side to a meat entree. That said, I don't like cheese or bacon mixed into the dish.

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3 users found this review helpful

Reviewer:

Lesley Carol

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Mar. 13, 2012

I increased the milk/butter just a touch and I threw in a half pound of crumbled crisp bacon. Comfort food at it's best. I made Guinness Corned Beef to go with it. Excellent meal.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 21, 2011

Tasty. Looking forward to St. Patty's day when I will make it again. :)

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Reviewer:

Mrs. Miller

Reviewed: Mar. 17, 2011

I used cabbage from some left over corn beef and cabbage my dad had made (I think it really gave it a lot of flavor). Thank you for a delicious recipe.

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Reviewer:

Danielle

Cooking Level: Intermediate

Reviewed: Mar. 17, 2011

Just made this and it came out delish. I didn't peel the potatoes. I used a stick of butter and half a cup of whole milk. I also threw in a few chicken bouillon cubes to add some flavor. The hubs loved it, and it was a nice change for St. Patty's day.

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Reviewer:

sunshinedaydream

Reviewed: Mar. 5, 2011

Caulcannon was a regular dish in my house when I was growing up in Canada, but my Irish mother also added other root vegetables such as carrots, turnip and rutabaga. It's a great way to get kids to eat vegetables. My kids loved it and now make it in their own homes. We also don't use any milk products only butter and salt and pepper.

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Reviewer:

gardeningmom

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Reviewed: Dec. 27, 2010

Wow. Good colcannon! The half-half makes it ultra creamy! I made a few adjustments for my subsequent meals. Chicken broth and 1 TB of butter instead of cream and 1/4 cup butter. I am trying to watch the hips, and it still tastes as good! I dash some nutmeg on it to, which is a great flavor with this dish.

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Reviewer:

Liddie

Cooking Level: Intermediate

Reviewed: Dec. 13, 2010

Yum! The addition of cabbage to regular mashed potatoes made for an extra hearty, buttery flavor. I made some minor subs based on what I had on hand - shallots instead of green onions, and 1% milk instead of half-and-half, but it was still great. Perfect for a snowy winter evening.

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Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Nov. 30, 2010

Good recipe, we save half the raw onions and add them after cooking the way my Nana did to give it a little more bite, and my kids like it with beef gravy on the side. My mum used to call this Irish welfare food, it's what they ate when there was no money for meat...real traditional St Pats food.

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9 users found this review helpful