Have been making colcannon for years and even know the words to the song…. yes, there is a song about colcannon. It’s nice to see a recipe that actually has bacon in it. If you ever do a search, most don’t. Not to criticize, and I realize that a lot of comments are quite old but my Irish blood just boils when I see anyone type St Patty’s day…. it’s PaDDY… the D’s make it masculine, short for Patrick… or more correctly Padraig. Patty is a derivation of the feminine Patricia. Sorry for the rant but they’d never forgive me in County Clare if I didn’t say something. Otherwise, excellent recipe and to the person questioning the amount of salt…. considering that potatoes and cabbage are notoriously bland…. yeah, a “lot” of salt is needed.
I’ve been making colcannon for decades and usually just “wing it.” When I saw this printed in the Feb/March Simple and Delicious magazine, I decided to actually follow a recipe. I cut the recipe in half since there are just two of us who shouldn’t be noshing on high carbs, and I knew leftovers would be deadly to my good intentions. This recipe really delivered on flavor and ease of preparation. I used a bit more butter (added to the milk mixture) and we added salt and pepper to taste at the table.
I’m from Idaho and thought I had done and seen every thing you could do with a potato. Then I found this in Taste of Home 2003. Unbelievably delicious! I was so impressed I make it every year for St.Patty’s day. If you like potatoes and cabbage you are going to love this, it’s a keeper!
I’ve made this recipe before and find it can be reheated easily in the microwave. You may have to add more milk and/or butter, as whipped potatoes seem to dry out very quickly. But they will be delicious just the same. I also like to reheat and keep this dish warm in a crock pot. You can keep them warm beautifully for up to a couple of hours. Works great. Enjoy! This is a lovely recipe.
This was SO good! We are going to add this to our favorite side dishes year round, not just for St. Patrick’s Day. I omitted the bacon and substituted dried parsley for fresh. So yummy and a great way to get my kids to eat cabbage!
2 lbs potatoes of choice washed well and cut into large chunks (I used sierra red because I love the flecks of red skin in the dish)
2 whole cloves of garlic peeled, not minced
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