Sweet bursts of caramelized onion and cabbage have made Colcannon a traditional Saint Patrick’s Day favorite. Smooth, creamy and buttery mashed potatoes blend together into a side dish that pairs perfectly with any meat.
Ingredients
Scale
- 6 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 cups thinly sliced yellow onion
- 1 teaspoon Kosher salt
- 1 teaspoon sugar
- 3 cups thinly sliced green cabbage
- 3 pounds potatoes, peeled and cut into cubes (Yukon gold, russet or Idaho)
- 1 cup half and half, cream or whole milk
- Fresh black pepper to taste
- Chopped chives and fresh parsley for garnish (optional)
Instructions
- Add the oil and butter to a large skillet over low heat. Add the onions salt and sugar, stirring into the butter and olive oil. Cook for 20 minutes (stirring often so the onions don’t burn) until the onions are just starting to caramelize. Add the cabbage and cook until soft and wilted. (A lid helps to steam the cabbage) Cover and keep warm.
- While the onions are cooking, boil the potatoes for 20-25 minutes until fork tender. Drain and return the potatoes back to the pot. Add 4 tablespoons of butter and 1 cup of half and half. Mash the potatoes until smooth and cover to keep warm. Season with salt and pepper to taste. You can also use our Fluffy Mashed Potatoes as the base for this recipe.
- Add the cabbage and onions to the mashed potatoes and stir to combine. Season with salt and pepper to taste, if needed and serve. Garnish with chives and parsley if desired, they add a nice texture and flavor to the finished dish.
Recipe Notes
- To Store: Keep sealed tightly in an airtight container in the fridge for up to 4 days.
- To Freeze: Freeze for up to 3 months in a double-lock freezer bag or freezer-safe container. Let thaw fully in the fridge overnight before reheating.
- To Reheat: Warm all the way through in the microwave or on the stovetop.
- Category: Side Dish
- Method: Stove
- Cuisine: American
