Ingredients
- 4 medium russet potatoes, peeled, cubed
- 3 tablespoons butter
- 3 tablespoons milk
- 1/2 teaspoon salt
- 1 cup chicken broth
- 2 cloves garlic, sliced
- 1 1/2 cups grated green cabbage
- 3 green onions, sliced
Preparation
Step 1
Place potatoes in a large saucepan. Add enough salted water to cover the potatoes. Bring to a boil over medium-high heat. Cook until tender, about 15 to 20 minutes; drain well.
Combine potatoes, butter, milk and salt in a large bowl. Mash until potatoes are smooth and creamy.
Place broth in a medium saucepan. Bring to a simmer over medium heat. Add garlic. Cook for 5 minutes. Add cabbage and green onions; cover.
Cook the cabbage mixture, stirring occasionally, until the cabbage is tender, about 10 minutes; drain.
Combine cabbage mixture and mashed potatoes in a large bowl and mix well. Spoon into a 2-quart baking dish. Chill, covered, for 2 hours.
Preheat oven to 350 degrees.
Bake potato mixture until heated through, about 30 minutes.
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Grandma's Secret Trick:
When Grandma had extra money and wanted to dress up this traditional Irish dish, she bought bacon, fried one slice per person, and crumbled it over the colcannon before serving. When money was tight, she mixed the unbaked colcannon with chicken broth and milk and served it as soup instead.