Tomorrow is St. Patrick’s Day and I spent my week enjoying all the yummy food. I made my yearly Grilled Corned Beef Reubens and I was seriously considering throwing together some Irish Nachos, but I decided to go with a little more classic and make some Irish Colcannon Potatoes. This recipe originates in Ireland and is considered a traditional dish for Halloween. But since I’m not in the motherland, let’s enjoy it on St. Paddy’s instead! I kept the skin on the potatoes to give the dish more texture. This is a hearty dish that’s the the cabbage and will fill you up even if you don’t partake in any corned beef.
2.5 lbs red skinned potatoes, scrubbed and quartered
Salt and pepper
6 tablespoons butter, divided
2 cloves garlic, chopped
1/2 head of green cabbage, chopped
3/4 cup whole milk
1 tablespoon onion powder
6 bacon slices, cooked and crumbled
3 green onions, chopped
- Add potatoes to a large pot and cover with cold water. Add 1 tablespoon salt and boil. Once water reaches a boil, reduce heat to a low boil and cook for 20 minutes till potatoes are fork tender. Drain and set aside.
- Wipe out pot and melt 2 tablespoons of butter over medium heat. Once melted, add garlic. Sauté till fragrant and add cabbage. Season with a little bit of salt and pepper, about 1/2 teaspoon each, and cook cabbage for 5-7 minutes till softened. Remove from heat.
- Add potatoes back to the pot with the cabbage, add milk, onion powder and remaining butter. Mash the potatoes till well combined. Season with more salt and pepper if desired and add bacon and green onions. Mix well and serve.