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Traditional Irish Colcannon

Course Main Course
Cuisine Irish

Ingredients
  

  • 1 medium head Green Cabbage cut into large pieces
  • 2 Fresh Pork Hocks smoked, if available
  • 16 cups Water
  • 8 large Russett Poatoes peeled and cut into quarters
  • 1-1/2 sticks Butter Irish butter preferred
  • 1/2 cup Milk
  • 8 ounces Heavy Cream
  • 2 teaspoons Salt or to taste
  • 1 teaspoon Pepper

Instructions
 

Boiled Cabbage

  • In a large pot, bring 8 cups of water, cabbage and pork hocks to a boil. Then, reduce to a low simmer. Cook until cabbage is very tender and pork hocks fully cooked, about 20 minutes.

Mashed Potatoes

  • In a separate large pot, bring 8 cups of water to a boil. Add potatoes and cook until fork-tender. When done, drain potatoes in a colander and return to pot. Lightly mash potatoes with potato masher or potato ricer. Do not whip with a mixer! You'll want some small chunks of potato remaining. Heat milk to a low simmer, and slowly stir into potatoes using a fork and a light touch. Add heavy cream and 1 stick of butter, using a fork and a light touch. Do not over stir potatoes. Gently fold in boiled cabbage and the meat from the cooked pork hocks. Spoon mixture into a large serving bowl. Using a large spoon, create a deep well in the center, and place remaining 1/2 stick of butter, cubed, into center of well and allow to melt. Serve immediately.

Notes

You'll want to work gently but quickly with the potatoes so that they're not over-worked or whipped, but stay piping hot for serving!
Keyword cooked cabbage, irish colcannon, mashed potatoes, potato dish