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Colcannon

Read Reviews (159)

"This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage." — Marc Boyer

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Original recipe makes 4 to 6 servings Change Servings

1 pound cabbage
1 pound potatoes
2 leeks
1 cup milk

salt and pepper to taste
1 pinch ground mace
1/2 cup butter

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Directions

In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

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i didn't have mace on hand so i went out and bought it. on the back of the container it had a "flavorful tip" saying that 1/4 tsp ground mace = 1 tsp ground nutmeg. i had nutmeg at home and wouldn't have spent $4.50 on mace that i probably won't use again. oh well, now i know for next time. hope this helps somebody. happy cooking!

—Jackie M.

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Most Helpful Critical Review

Mar 11, 2005

I agree with PATS1942 in that I saute the cabbage in butter, but I also saute the leeks, too. You can never have too much butter in potatoes, as far as I'm concerned. My family loves colcannon. I serve it with stew over it. The stew always has Guinness stout in it, too!

—Amy

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215 Ratings

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Oct 27, 2007

I saw this recipe featured on St. Patty's Day and saved it. I just now made it and am sorry that I didn't make it earlier. I used kale instead of broccoli only because I had kale in the fridge and also wanted the dish to turn out greener in color. Yum! The flavors of the leeks, potatoes and kale together along with the little bit of ground mace was delicious. Just be careful on how much mace you put into this dish because it can overwhelm the other flavors. The recipe says a pinch and it means a pinch. I always tend to go heavier on herbs and spices, but not on mace because it's strong. The overall appearance is exactly as photographed and is a crowd pleaser. I really enjoyed Colcannon.

—sweetiesmj

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Apr 28, 2005

This is one of my all-time favorite comfort foods. The only addition I have made is to use half and half instead of milk for added richness. This is wonderful with Roast chicken and I have done it for 200 guests at a fundraiser paired with roast pork loin.

—DJANG1

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Apr 02, 2003

I prefer to shred and saute the cabbage. I use green onions instead of leeks. We often have this for St Patrick's Day. For New Year's day we have this with ham steaks as ham and cabbage are supposed to be good luck. pats

—patsAZ

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Mar 22, 2006

Terrific stuff. Prefer to steam potatoes instead of boiling. Just eyeballed ingredients but probably used only 1/4 cup butter. Garnished with a bit of crumbled bacon and fresh chives. Next time I'll be sure to remove the rib parts of the cabbage and chop more finely. Definitely use the leeks!

—Jeannette

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Mar 19, 2003

Excellent Colcannon recipe! The best I have found. Highly reccommended.

—Ms.Rotfeuer

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Aug 25, 2006

I used salt pork to simmer the cabbage, and fried up some bacon, may not be the healthiest...but TOTAL comfort food!!!!

—MamaDigger

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Nutrition

Calories
302 kcal
15%

Carbohydrates
28.6 g
9%

Cholesterol
53 mg
18%

Fat
19.7 g
30%

Fiber
4.9 g
20%

Protein
5.3 g
11%

Sodium
180 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Colcannon

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 302
Calories from Fat: 177

% Daily Value *
Total Fat 19.7g 30 %
Saturated Fat 12.4g 62 %
Cholesterol 53mg 18 %
Sodium 180mg 7 %
Potassium 680mg 19 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 4.9g 20 %
Protein 5.3g 11 %
** Sugars 7.3g
Vitamin A 27 %
Vitamin C 93 %
Calcium 16 %
Iron 19 %
Thiamin 17 %
Niacin 19 %
Vitamin B6 30 %
Magnesium 17 %
Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.