Colcannonalawesternnewyork Recipes

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COLCANNON

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

Provided by Marc Boyer

Categories     Side Dish     Potato Side Dish Recipes

Yield 5

Number Of Ingredients 7



Colcannon image

Steps:

  • 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.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 28.6 g, Cholesterol 52.7 mg, Fat 19.7 g, Fiber 4.9 g, Protein 5.3 g, SaturatedFat 12.4 g, Sodium 179.8 mg, Sugar 7.3 g

1 pound cabbage
1 pound potatoes
2 leeks leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
½ cup butter

COLCANNON

Growing up in an Irish household, this is how we liked to eat our mashed potatoes. This is true comfort food to me!

Provided by JackieOhNo

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6



Colcannon image

Steps:

  • Boil the potaotes, drain and mash them with the cream and 4 T. of butter.
  • Meanwhile, while potatoes are boiling, saute the shredded cabbage in 3 T. of butter until soft. Add scallions and cook for 2 more minutes.
  • Combine the cabbage mixture with the potatoes and season to taste.

Nutrition Facts : Calories 362.6, Fat 17.4, SaturatedFat 10.9, Cholesterol 49.2, Sodium 150.8, Carbohydrate 47.9, Fiber 7.4, Sugar 4.4, Protein 6.4

4 large potatoes, peeled
1/4 cup heavy cream
7 tablespoons butter
6 cups cabbage, shredded
1/2 cup scallion, coarsely chopped
salt and pepper, to taste

COLCANNON

Provided by Jeannette Ferrary

Categories     side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7



Colcannon image

Steps:

  • Boil or steam cabbage until tender.
  • Simmer leeks in enough milk to cover them, just until tender.
  • Cook potatoes in boiling water for 20 minutes, or until done. Drain and mash well with salt, pepper, mace and remaining milk to keep them creamy.
  • Fold in cooked cabbage and leeks and beat until fluffy.
  • Divide into 4 to 6 servings, make a well in the center of each and pour in melted butter.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 674 milligrams, Sugar 6 grams, TransFat 0 grams

1 pound cabbage or kale, chopped
1/2 cup leeks or scallions, cleaned and chopped
1 cup milk or cream
2 pounds potatoes, peeled and cut up
Salt and freshly ground pepper to taste
1/4 teaspoon mace
6 tablespoons butter, melted

EASY IRISH COLCANNON

Traditional Irish potato dish, very easy to make. Bear in mind that the UK and Ireland weren't exactly known for their cuisine, but for authenticity, this is what you want. For unauthentic but enhanced flavor, you can add bacon bits, or Cheddar cheese, or both.

Provided by Spy Glass

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 6



Easy Irish Colcannon image

Steps:

  • Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
  • Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 41.5 g, Cholesterol 27.8 mg, Fat 10.4 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 113.2 mg, Sugar 8.4 g

2 pounds potatoes, peeled and cubed
1 head cabbage, chopped
1 bunch green onions, chopped
¼ cup butter, softened
½ cup half-and-half cream
salt and black pepper to taste

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